Barley Risotto with Eggplant and Tomatoes

Ingredients

• 0.5 teaspoon pepper black divided
• 1 pint cherry tomatoes 
• 0.5 cup cooking wine dry white
• 6 cups eggplant diced ()
• 5 cups less-sodium chicken broth fat-free
• 0.3 cup basil fresh thinly sliced
• 2 teaspoons garlic minced
• 2 ounces goat cheese crumbled soft
• 3 tablespoons olive oil divided
• 1.5 cups onion finely chopped
• 1 cup pearl barley uncooked
• 0.3 cup pinenuts toasted
• 0.3 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan.
3. Bake at 400 for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
4. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
5. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6. Add onion to pan; saut 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute.
7. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly.
8. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
9. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.