Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Eggplant, cut into thick chunks |
| 6 tablespoons | Olive oil |
| 1 large | Onion, thickly sliced |
| 3 \N | Garlic cloves, crushed |
| 1 \N | Yellow bell pepper, sliced |
| 1 \N | Red bell pepper, sliced |
| 2 teaspoons | Paprika |
| 1¼ cup | Risotto rice |
| 2½ cup | Stock |
| 1 pounds | Fresh tomatoes, skinned and chopped |
| 4 ounces | Sliced mushrooms |
| ½ cup | Cut green beans |
| 14 ounces | Can chick-peas |
| \N \N | Large pinch of saffron- strands |
Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt, let drain in a colander for 30 minutes, then rinse and dry.
In a large paella or frying pan, heat the oil and fry the onion, garlic, peppers and eggplant for about 5 minutes, stirring occasionally. Sprinkle in the paprika and stir again.
Mix in the rice, then pour in the stock, tomatoes, saffron, and seasoning. Bring to a boil, then simmer the mixture for about 15 minutes, uncovered, shaking the pan frequently and stirring from time to time.
Stir in the mushrooms, green beans and chick peas (with thier liquid).
Continue cooking for another 10 minutes, then serve hot, direct from the pan.