recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
you like eggplant (aubergine), you will love this. A
bit different and tasty."
cups eggplant, peeled and cubed
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon unsalted butter
2 small tomatoes, peeled, seeded, and chopped, or
1/2 cup canned Italian plum tomatoes well drained
and coarsely chopped
1/2 cup diced mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
5 cups chicken broth
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoon oil
1/3 cup finely minced onion
1 1/2 cups Arborio rice
the eggplant cubes in a colander.
with 1 tablespoon salt and allow to stand for 30 minutes.
dry with paper towel.
the olive oil and butter in a skillet over moderate
heat and when the butter begins to foam, add the eggplant
and tomatoes and cook for 5 - 10 minutes, until the
eggplant is tender.
off heat and set aside.
the broth to a steady simmer in a saucepan on top
of the stove. Keep it simmering.
the butter and oil in a heavy 4 quart casserole over
the onion and sauté for 1 - 2 minutes, until it begins
to soften, being careful not to brown it.
Add the rice to the above and, using a wooden spoon,
stir for 1 minute, making sure all the grains are
the wine and stir until it is completely absorbed.
to add the simmering broth, 1/2 cup at a time, stirring
until each addition is almost completely absorbed
before adding the next 1/2 cup, reserving about 1/4
cup to add at the end.
frequently to prevent sticking.
approximately 18 minutes, when the rice is tender
but still firm, add the reserved broth and the eggplant
and tomatoes, mozzarella, Parmesan and parsley, and
stir vigorously until the cheeses are melted and combined
with the rice.