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ngredients:

4 cups of unpeeled but diced eggplant

½ cup extra-virgin olive oil

6 cups chicken broth

1 teaspoons of garlic

3 Tablespoons minced shallot

5 anchovy fillets, minced

1 ¾ cups Arborio rice

1 cup white wine

3 Tablespoons chopped fresh mint

3 Tablespoons of butter

½ cup grated Pecorino Romano

¼ teaspoon fresh ground pepper

Directions:

Combine 1 quarter of cold wter and 2 tablespoons of salt in large bowl and add the diced eggplant to soak 30 minutes. Drain well in colander.

In large sauté pan, heat ½ cup of oil over medium high and then add the eggplant. Cook eggplant until browned and tender, 10 minutes or so. Stir often. Transfer to a dish and set aside.

In small sauce pan, bring chicken stock to a simmer.

In a 3-quarter heavy bottomed sauce pan, combine two Tablespoons of oil, the shallots, garlic and anchovies. Over medium heat, stir to cook about two minutes. Add the Arborio rice and 1 teaspoon of salt and stir until rice is coated with the oil. Add the white wine and bring to boil over medium-high heat. Cook the rice, stirring constantly until it absorbs the wine.

Ladle in a cup of simmering broth into the sauce pan and stir until absorbed. Continue adding one cup at a time of broth. Constant stirring allows the rice to release starch and produce the creaminess in risotto. This may take 25-30 minutes.

Fold in egg plant and cook until heated through, 1-2 minutes. Add the mint, butter and half the cheese, seasoning with salt and pepper. Spoon risotto onto plates or bowls, sprinkling with remaining pecorino.