Drain the aubergines and place them on a sheet of paper towels.
Step 12
Now take care of cooking the rice. Pour the extra virgin olive oil into a pan, add the diced onion and brown it slightly.
Step 13
Add the rice and let it toast until the grains become shiny.
Step 14
Deglaze with white wine and turn up the heat.
Step 15
Add the tomato pulp.
Step 16
Start pouring in the broth.
Step 17
Cook the risotto, adding the hot vegetable broth occasionally while continuing to stir. Follow the cooking times indicated on the rice package.
Step 18
The tomato rice should be dry and well combined.
Step 19
Transfer the rice to a large mixing bowl.
Step 20
Allow the rice to cool for a few moments
Step 21
Add the grated Parmesan cheese. Leave some aside because you will need it to sprinkle the stuffed eggplants.
Step 22
Add the chopped basil leaves
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