Mediterranean Risotto

• 1 cup risotto rice
• 1 eggplant
• 1 onion
• olive oil
• vegetable stock 75 cl.
• 1 tablespoon tajine spice mix
• salt
• pepper
• coriander

1. Wash the eggplant, remove the ends, and dice it.
2. Heat a little bit of olive oil in a pan and saute the eggplant for a good 5 minutes. Remove from the heat, cover, and set aside.
3. Peel and finely chop the onion.
4. In a large saucepan, saute the onion in a little bit of olive oil until it becomes translucent, then add the rice and stir. Add one ladle of vegetable broth at a time until the rice completely absorbs the liquid. Stir continuously with a wooden spoon. Then add the tajine spices and continue to stir. Season with salt and pepper to taste.
5. To serve, mix the diced eggplant with the rice or plate the rice and then put the vegetables on top with a little bit of cilantro.

risotto rice, eggplant, onion, olive oil, vegetable stock, tajine spice mix, salt, pepper, coriander

Taken from www.yummly.com/recipe/Mediterranean-Risotto-2030008 (may not work)