Eggplant, sun-dried tomato and ricotta risotto

1 litre salt reduced chicken or vegetable stock

1/4 cup olive oil

4 baby eggplant, cut into 1cm thick rounds

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 1/2 cups arborio rice

1/2 cup white wine

1/2 cup sun-dried tomatoes (no added oil), thinly sliced or ripened fresh tomato sliced

1/4 cup finely grated parmesan

2/3 cup fresh ricotta or fetta, crumbled

1/3 cup finely shredded fresh basil leaves

Place stock in a medium saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed. Meanwhile, heat 2 tablespoons oil in a large saucepan over medium heat.

Add eggplant. Cook for 3 to 4 minutes each side or until lightly browned. Transfer to a heatproof bowl. Heat remaining oil in same pan over medium-high heat. Add onion and garlic to pan.

Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Boil for 1 minute or until wine is reduced by half. Add tomatoes and 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed.

Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Remove from heat. Stir in Parmesan and eggplant. Season with salt and pepper. Stir in cheese and basil until just combined. Yumm!!