Eggplant and Smoked Scamorza Risotto

Eggplant Sauce

• 1 eggplant cubed into 1 ½ cm - ½ inch cubes
• 2 tbsp extra virgin olive oil
• 1 garlic clove
• 8 tbsp tomato puree
• ½ tsp oregano
• salt
• black pepper

Risotto

• 320 gms rice Arborio, Carnaroli or Vialone nano, 11 oz
• ½ onion finely chopped
• 2 tbsp extra virgin olive oil
• 60 ml white wine ¼ cup
• 1 stock chicken or vegetable, 4 cups
• 6 tbsp grana padano finely grated, or Parmigiano Reggiano
• 180 gms smoked scamorza cheese cubed, 6 oz
• 30 gms butter 2 tbsp
• basil not in the picture, leaves
• salt to taste