- STEP 1
Heat a glug of oil in a large pot and fry the aubergine until softened. Remove from the pot and set aside.
- STEP 2
Heat another glug of oil and fry onions and garlic until soft. Add rice and cook for 2 minutes, stirring continuously.
- STEP 3
Add wine and cook until absorbed. Stir through tomatoes.
- STEP 4
Add stock, a little at a time, stirring continuously until rice is creamy and al dente.
- STEP 5
Fold through aubergine, Parmesan and rocket.
- STEP 6
Season and top with the extra Parmesan before serving.