Risotto with Cheese and Eggplant

For the eggplant, rinse the eggplant, cut into cubes and lightly salt. Let stand for 10 minutes to draw out water. Rinse in cold water and drain.

For the risotto, peel onion and garlic and chop finely. Heat 4 tablespoons oil in a saucepan and sauté onion, garlic and lemon zest over medium heat. Pour in the rice and cook briefly while stirring, then pour in the wine. Bring to a boil and cook until the liquid is almost completely evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and the lemon juice and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

Meanwhile, fry the eggplant in a pan in oil until browned, cover and cook over low heat in for 5-8 minutes. Season with salt and pepper.

Mix the butter, Parmesan and tomatoes into the finished risotto and season with salt and pepper.