Ingredients

100 g risotto rice
400 ml vegetable broth
1 tsp thyme (dried)
1 teaspoon oregano (dried)
1 tsp marjoram (dried)
1 eggplant
250 g cherry tomatoes
1 onion
1 clove of garlic
1 teaspoon rapeseed oil
Salt pepper

Preparation

Peel the onion and garlic clove and finely chop. Wash aubergine and cut into bite-sized pieces. Wash and halve the tomatoes as well.

Heat the oil in a large saucepan and fry the onion and garlic until glassy. Add aubergine and rice and fry for about 1 minute. Then deglaze with vegetable stock and simmer gently on medium for about 15 minutes. Stir occasionally and add vegetable stock, so that the rice is always lightly covered with liquid.

Add the tomato pieces and simmer for another 5-10 minutes on a medium heat until the rice is cooked. Season with salt and pepper.