Title: Chunky vegetable paella
 Categories: Rice/beans, Vegetables, Main dish, Vegetarian
      Yield: 1 Servings
 
      1    Eggplant, cut into thick
           --chunks
      6 tb Olive oil
      1 lg Onion, thickly sliced
      3    Garlic cloves, crushed
      1    Yellow bell pepper, sliced
      1    Red bell pepper, sliced
      2 ts Paprika
  1 1/4 c  Risotto rice
  2 1/2 c  Stock
      1 lb Fresh tomatoes, skinned and
           --chopped
      4 oz Sliced mushrooms
    1/2 c  Cut green beans
     14 oz Can chick-peas
           Large pinch of saffron-
           --strands
 
  Steep the saffron in 3 tb hot water. sprinkle the eggplant with salt,
  let drain in a colander for 30 minutes, then rinse and dry.
  
  In a large paella or frying pan, heat the oil and fry the onion,
  garlic, peppers and eggplant for about 5 minutes, stirring
  occasionally. Sprinkle in the paprika and stir again.
  
  Mix in the rice, then pour in the stock, tomatoes, saffron, and
  seasoning. Bring to a boil, then simmer the mixture for about 15
  minutes, uncovered, shaking the pan frequently and stirring from time
  to time.
  
  Stir in the mushrooms, green beans and chick peas (with thier liquid).
  Continue cooking for another 10 minutes, then serve hot, direct from
  the pan.