Vegetable Risotto

Ingredients

• 1 medium eggplant, finely chopped
• None None Kosher salt
• 2 tsp olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 3/4 cup brown rice
• 3/4 cup vegetable stock
• 2 medium zucchini, cut lengthwise into thin strips with a vegetable peeler
• 2 None tomatoes, peeled and finely chopped
• 4 oz mushrooms, thinly sliced
• 1/4 cup coarsely grated Parmesan cheese
• 1 tbsp chopped fresh oregano leaves