8-10 strands Saffron
1 medium eggplant, cut into ¾ inch chunks
1 tsp. salt
6 T. olive oil
1 large onion, sliced
3 cloves garlic, crushed
1 medium yellow pepper, sliced in 1" pieces
1 medium red pepper, sliced in 1" pieces
2 tsp. paprika
1 ¼ c. Arborio rice
3 ½ c. chicken or vegetable stock
1 lb. tomatoes, fresh, chopped
pinch ground black pepper
6 oz. mushrooms, fresh, cut into chunks
15 oz. garbanzo beans (chickpeas), with liquid
Steep saffron in 3 T. hot water. Sprinkle eggplant with salt, leave to drain in colander for 30 minutes, then rinse and dry.
In a large pan, heat olive oil and sauté garlic, onions, peppers and eggplant for about 5 minutes. Add paprika and stir.
Mix in rice then add stock, tomatoes, saffron and black pepper. Bring to a boil; simmer for 15 minutes, stirring occasionally. Stir in mushrooms and garbanzo beans. Simmer 15 minutes more until liquid is absorbed. Stir as needed.