Recipe - Chunky Vegetable Paella

1 Eggplant, cut into thick
chunks
6 tablespoon Olive oil
1 lg Onion, thickly cut or sliced up
3 Garlic cloves, crushed
1 Yellow bell pepper, cut or sliced up
1 Red bell pepper, cut or sliced up
2 teaspoon Paprika
1 One fourth cup Risotto rice
2 One half cup Stock
1 pound Fresh tomatoes, skinned and
chopped
4 ounce Sliced mushrooms
One half cup Cut green beans
14 ounce Can chickpeas
Large pinch of saffron
strands

Steep the saffron in 3 tablespoon hot water. sprinkle the eggplant with salt, let
drain in a colander for 30 minutes, then rinse and dry.

In a large paella or frying pan, heat the oil and fry the onion, garlic,
peppers and eggplant for about 5 minutes, stirring occasionally. Sprinkle
in the paprika and stir again.

Mix in the rice, then pour in the stock, tomatoes, saffron, and seasoning.
Bring to a boil, then simmer the mixture for about 15 minutes, uncovered,
shaking the pan frequently and stirring from time to time.

Stir in the mushrooms, green beans and chick peas (with thier liquid).
Continue cooking for another 10 minutes, then serve hot, direct from the
pan.
Posted to MMRecipes Digest V5 #013 by dandelion@edeneast.com on Jan 12,
1998