Barley Risotto with Eggplant & Tomatoes
Cooking Light - serves 4 - 5

I always wanted to make a barley risotto. I felt this was very delicious and worthwhile, but save the recipe for the cold months. Unless you have air conditioning in the summer and a TV in front of you, standing over the stove, stirring for 40 minutes can be a tediuos chore. You could plan your next meal while you stir, you could plan your next vacation! Personally, I thought about how I was going to reward myself (cupcakes!), when the stirring was over.
But the dish was reward enough - a great bowlful of slightly chewy barley, flavorful eggplant, zesty warm tomatoes, and the pine nuts (@$22. a pound!). This is the way I love to eat.
6 cups (1/2-inch) diced eggplant
1 pint cherry tomatoes
3 tablespoons olive oil, divided
freshly ground black pepper
5 cups chicken stock, (don't use veg. stock)
2 cups water
1-1/2 cups finely chopped onion
 1 cup pearl barley
2 teaspoons minced garlic
1/2 cup dry white wine or vermouth
1/2 cup crumbled soft goat cheese or feta, (I used feta)
1/4 cup thinly sliced fresh basil
1/4 cup pine nuts, toasted
1 After you've toasted your pine nuts (in a 350° oven for just a few minutes), preheat oven to 400°.
2 Combine eggplant, tomatoes, 2 tablespoons oil, and generous amount of freshly ground pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
3 Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
4 Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. 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, add salt and pepper to taste. Top with cheese, basil, and nuts.