Eggplant Risotto (version II)

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3 medium eggplant
salt and freshly ground pepper
4 tablespoons sultanas
2 tablespoons brandy
3 tablespoons olive oil
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1 pound ripe tomatoes, coarsely chopped

Cut the eggplant into 1/2 inch cubes. Sprinkle with salt and drain in a colander for an hour. Rinse well and pat dry.

Soak the sultanas in brandy for 15 minutes.

In a heavy based saucepan, heat the oil. Add the onion and cook until translucent. Add the garlic and cook for 1 minute.

Add the eggplant and tomatoes, and cook over a medium heat. After about 12 minutes, add the sultanas and cook for a further 3 minutes. Set aside.

At the time of serving: Make a Basic Risotto. When the rice is cooked, remove it from the heat, add the eggplant mixture and the parsley. Season, stir, cover and rest for 2 minutes before serving.



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