EGGPLANT WITH TOMATO, BASIL AND PARMESAN RISOTTO

2 small young eggplants (aubergines)
Olive oil

RISOTTO
2 1/2 cups vegetable or chicken stock
2 cups tomato purée
1 cup quality red wine
1 tablespoon oil
2 cups arborio rice
1/3 cup shredded basil
1/3 cup grated parmesan cheese
Cracked black pepper

To make the risotto, place the stock, tomato purée and wine in a saucepan over medium-high heat. Add the rice and cook for 1 minute or until translucent. Add hot stock mixture, 1 cup at a time, stirring after each cup has been added and absorbed into the rice. Continue adding stock until rice is tender and risotto is creamy.