Risotto with Tomato, Eggplant and Mint

1 eggplant
2 medium tomatoes (peeled, seeded, and finely chopped) 
5-6 basil leaves torn
4 cups veggie stock
1 cup unwashed risotto 2/3 cup Parm-Regg (I use pec. romano) 
1 small onion peeled and finely chopped
olive oil
1 T finely chopped mint 

Peel the eggplant and cut it lengthwise into 1" thick slabs. Brush the slabs lightly with olive oil and dust lightly with salt and pepper. Lay slices on broiling tray about 4" from heat source. Broil until both sides are lightly browned. Cut into 1" dice.

Heat the stock and keep it hot over very, very low heat. Put 3T olive oil into large, heavy, non-stick frying pan over medium heat. Put in the onion; stir fry for a minute. Add tomatoes and basil; stir fry for a minute. Add eggplant; stir fry for a minute. Then, add rice and stir fry for 1 minute. Pour a generous ladle of stock and turn heat to medium. Stir the risotto until the stock has been absorbed, and then add another ladle-ful. Keep stirring and adding stock until all the stock has been used up or the rice is fully cooked (minimum of 22 minutes). Add the cheese and stir until it has disappeared into the rice. Sprinkle the mint over and drizzle quality olive oil over the top. Let sit for a minute or two before serving. (Serves 3-4. Adopted from Madhur Jaffrey's "World Vegetarian" 1999).

Smoky Eggplant with a Bright Dressing

Good side dish to eat with cold, roast meats. From Tender by Nigel Slater

large eggplant
olive oil
parsley- good handful
mint- 6 sprigs
basil- handful
2 cloves garlic, crushed
1 tbsp. dijon mustard
2 tbsp. capers
6 tbsp. olive oil
2 tbsp. lemon juice

Slice eggplant lengthways into 5 or 6 pieces. Brush lightly with olive oil and sprinkle with salt, then set aside for 20-30 mins. Grill over low heat until soft and tender on both sides. 
To make the sauce: chop the herbs finely, then stir in the garlic, mustard and capers. Slowly pour in more olve oil, while beating with a fork. Stir in lemon juice and season with salt and pepper.

When eggplant is done, toss gently in saice and serve.  

Grilled Eggplant and Feta

From Tender, by Nigel Slater

2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz. 
Chopped basil, parsley and mint- 1 tbsp of each
olive oil
warm flatbreads

Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins.  or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.

Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy!