Recipe - Risotto Stuffed Eggplant

3 cn Vegetable stock plus enough
water to total 6 cups of
liquid
2 md Eggplants
1 tablespoon Olive oil
2 Cloves garlic minced
1 cup Chopped onion
1 cup Chopped celery
1 cup Arborio rice
1 cup White wine
One half teaspoon Season salt (i make my own
and use it on everything)
Black pepper to taste
Three fourths teaspoon Dried basil
One half cup Grated parmesan cheese
One fourth cup Shredded light cheddar
cheese (or use mozzarella,
i didn't have any)

Bring the six cups of liquid to a simmer in a saucepan. Do not boil. Keep
warm over low heat.

Slice eggplants in half and scoop out the middle of each half, leaving
enough meat for the eggplant to hold its shape. Rub the scooped out eggpant
shells with lemon juice to keep from browning. Place shells in a 13x9 inch
pan that has been sprayed with Pam. Chop the eggplant pulp that was scooped
out. Measure about 2 cups of chopped pulp and discard the rest or save for
another use. Preheat oven to 375.

Heat oil in a deepsided skillet or large saucepan. Add the onion, celery,
garlic and eggplant pulp, saute for 1 minute. Add rice, saute 5 minutes.
Stir in wine, cook 5 minutes or until liquid is nearly absorbed. Add season
salt, basil and pepper. Add broth mixture, One half cup at a time, stirring
until each portion of broth is absorbed before adding the next (about 30
minutes total). Remove from heat, stir in Parmesan cheese.

Spoon rice into eggplant shells. Sprinkle the grated cheddar evenly over
each shell. Pour about One half cup water into bottom of baking dish and bake in
the preheated oven for 30 minutes, or until golden on top. Posted to Digest
eatlf.v097.n208 by "Y.C. Bacandreas" ybac@midwest.net on Aug 17, 97