Follow this recipe for eggplant risotto with tomatoes and basil. As with any recipe, take the gist and ignore the specifics, in this case I added a bunch more tomato and a fresh chilli chopped up. Matt gave me basil seeds which have sprouted but nowhere near big enough yet, so I used dried basil.
I had one of those days where I was rushing around and didn’t eat until dinner, at which point I have entirely gorged myself. Very, very tasty. As a matter of course, the whole recipe is vegan.