Eggplant Parmesan Quinoa Risotto

INGREDIENTS

2 tbsp

olive oil

1 lb

eggplant, peeled and chopped into 1/2-inch cubes

garlic cloves, minced

sprinkle of salt and pepper

1 cup

dry quinoa, rinsed and drained

1 1/2 cups

vegetable stock

3 tbsp

butter, divided

yellow onion, diced

1/2 cup

dry white wine (I use sauvignon blanc)

1 lb

vine-ripened tomatoes, diced

1/4 cup

grated parmesan cheese + extra for serving

1/2 cup

thinly sliced basil + extra for serving