Roasted Eggplant Risotto with Capers and Basil

yupitsvegan.com

Bolens

1 large eggplant

2 cups short- or medium-grain white rice such as Arborio

4 cups low-sodium vegetable broth plus more as needed, room temperature or warm

1 tsp olive oil

1 white or yellow onion finely chopped

4 cloves of garlic minced

2 cups diced tomatoes (for me, this was 4 Roma tomatoes - no need to peel or de-seed)

1 cup white wine (see notes)

1 tsp dried oregano

¼ tsp ground black pepper (plus more to taste)

2 to 4 tbsp capers (to taste; drained of any liquid)

1 tbsp freshly squeezed lemon juice plus more for serving

⅓ to ½ cups full-fat coconut milk (to taste)

¼ cup loosely packed chopped fresh basil plus more for serving

salt to taste

Directions at yupitsvegan.com

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