Barley Risotto With Eggplant And Tomatoes

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Love and Olive Oil
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 cups (1/2-inch) diced eggplant

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1/2 teaspoon black pepper, divided

5 cups fat-free, less-sodium chicken broth

2 cups water

1 1/2 cups finely chopped onion

1 cup uncooked pearl barley

2 teaspoons minced garlic

1/2 cup dry white wine

1/4 teaspoon salt

1/2 cup (2 ounces) crumbled soft goat cheese

1/4 cup thinly sliced fresh basil

1/4 cup pine nuts, toasted

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