Chunky vegetable paella

1 Servings

Ingredients

QuantityIngredient
1Eggplant, cut into thick chunks
6tablespoonsOlive oil
1largeOnion, thickly sliced
3Garlic cloves, crushed
1Yellow bell pepper, sliced
1Red bell pepper, sliced
2teaspoonsPaprika
cupRisotto rice
cupStock
1poundsFresh tomatoes, skinned and chopped
4ouncesSliced mushrooms
½cupCut green beans
14ouncesCan chick-peas
Large pinch of saffron- strands

Directions

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.