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1
To make the risotto: In a medium-sized saucepan, heat the stock until almost a boil.
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2
Turn the heat to very low and stir in the saffron.
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3
In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter.
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4
Immediately stir in the rice and cook over medium-high heat.
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5
Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
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6
Be careful not to let the rice burn.
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7
Keeping the heat at medium-high, begin ladling the hot broth into the rice, about 2 ladles at a time.
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8
Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
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9
Continue adding the broth bit by bit until the rice is al dente or tender, about 18 to 20 minutes.
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10
Once the rice is cooked, season with salt and pepper.
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11
Remove from the heat.
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12
Preheat oven to 350 degrees.
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13
To make the stuffed eggplants: Par-bake eggplants in the oven for 25 minutes.
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14
Cool.
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15
Leave 1-inch on tops and bottoms of eggplant and cut lengthwise down the middle, making little pockets.
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16
Combine the rice, garlic, mint, basil, cheese and egg yolk together in a medium bowl.
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17
Mix until well combined.
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18
Stuff an equal amount of the stuffing into each little pocket.
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19
Be sure to overstuff the eggplants.
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20
Use toothpicks to hold together, if necessary.
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21
In a 12-inch saute pan, heat the oil over medium-high heat until hot but not smoking.
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22
Fry the eggplant, in batches, until the skins begin to wrinkle.
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23
In the meantime, heat the tomato sauce in another 12-inch frying pan.
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24
Add the sugar and stir to combine.
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25
Season, to taste, with salt and pepper.
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26
Stir in 1 cup of water.
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27
Transfer the cooked eggplants to the pan with the tomato sauce, and spoon the sauce over the eggplants.
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28
Simmer over medium heat for 10 minutes.
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29
Turn the eggplants over and cook for 5 more minutes.
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30
Serve hot or at room temperature with extra sauce and basil.
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31
Basic tomato sauce:
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32
1/4 cup extra-virgin olive oil
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33
1 Spanish onion, 1/4-inch dice
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34
4 garlic cloves, peeled and thinly sliced
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35
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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36
1/2 medium carrot, finely grated
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37
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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38
Salt
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39
In a 3-quart saucepan, heat the olive oil over medium heat.
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40
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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41
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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42
Add the tomatoes and juice and bring to a boil, stirring often.
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43
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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44
Season with salt and serve.
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45
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
