Mediterranean Risotto

Directions

1. 1
   Wash the eggplant, remove the ends, and dice it.
2. 2
   Heat a little bit of olive oil in a pan and saute the eggplant for a good 5 minutes. Remove from the heat, cover, and set aside.
3. 3
   Peel and finely chop the onion.
4. 4
   In a large saucepan, saute the onion in a little bit of olive oil until it becomes translucent, then add the rice and stir. Add one ladle of vegetable broth at a time until the rice completely absorbs the liquid. Stir continuously with a wooden spoon. Then add the tajine spices and continue to stir. Season with salt and pepper to taste.
5. 5
   To serve, mix the diced eggplant with the rice or plate the rice and then put the vegetables on top with a little bit of cilantro.