Barley Risotto with Eggplant and Tomatoes

• 6 cups (1/2-inch) diced eggplant $
• 1 pint cherry tomatoes $
• 3 tablespoons olive oil, divided $
• 1/2 teaspoon black pepper, divided
• 5 cups fat-free, less-sodium chicken broth $
• 2 cups water
• 1 1/2 cups finely chopped onion $
• 1 cup uncooked pearl barley
• 2 teaspoons minced garlic
• 1/2 cup dry white wine $
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in 
3. a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
4. 3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
5. 4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; 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 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.

I got this recipe from Cooking Light online.  It is a filling dish with nice flavor.

Megan- 4/5

Jesse-3.5/5