Eggplant Risotto with Tomatoes and Basil

Ingredients

• 1/4 cup extra-virgin olive oil
• One 1-pound eggplant, peeled and cut into 1/2-inch dice
• 3 garlic cloves, minced
• Salt
• 4 1/4 cups chicken stock or low-sodium chicken broth
• 1 small onion, minced
• 1 pound tomatoes, coarsely chopped
• 1 cup Arborio rice
• 1 tablespoon unsalted butter
• 1/2 cup crumbled ricotta salata (2 ounces)
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1/2 cup julienned basil
• Freshly ground pepper

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