Meatless Mondays: Barley Risotto with Eggplant and Tomatoes

Last night I made this yummy recipe. Risotto is labor-intensive but oh so yummy.

6 cups diced eggplant

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1/2 tsp. black pepper

5 c. broth

2 c. water

1 1/2 c. finely chopped onion

1 c. uncooked pearl barley

2 teaspoons minced garlic

1/2 c. dry white wine

1/4 tsp salt

1/2 c. crumbled soft goat cheese

1/4 c. thinly sliced fresh basil

1/4 c. pine nuts (I omitted)

1. Preheat oven to 400.

2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 tsp pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400 for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil.) Keep warm over low heat.

4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining pepper, and salt. Top with cheese, basil, and nuts.