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Risotto con le Melanzane
Rice with Eggplant
- Serves
4 to 6
- Difficulty
Easy
Published 1998
Rice, eggplant, and artichokes were brought to Sicily by the Arabs in the tenth century, and first adopted by Jewish cooks. Without them, we would not have this delicious dish or many others. Some cooks prepare this as a pilaf, adding all the broth at once and letting the rice absorb it, covered, over very low heat with no stirring.
Ingredients
1 pound - Salt
6 cups
Method
Place the diced eggplant in a colander, sprinkle generously with salt, and let drain for 30 minutes. Rinse the eggplant and wipe dry. Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a large, wide nonstick sauté pan over medium heat. Add the eggplant and cook until softened, about 8 minutes. Add the garlic and parsl