1 sm. eggplant
1 tsp. salt
1 sm. zucchini
1 sm. red pepper
1 sm. green pepper
1/4 lb. fresh mushrooms
4 tbsp. butter
1/2 c. peas
1 lg. onion
2 tbsp. olive oil
2 c. uncooked Arborio Rice
2 c. chicken broth
1 3/4 c. hot water
2/3 c. Parmesan cheese
Fresh ground pepper to taste

Slice eggplant 1/2 inch thick, sprinkle with salt, let drain in colander 1 hour. Slice zucchini and mushrooms. Dice the peppers. Heat 2 tablespoons of butter in saucepan over medium high heat. Saute mushrooms, transfer to bowl. Rinse and drain eggplant; press dry. Cut into cubes. Add eggplant, zucchini, peppers and peas to mushrooms. Chop onions. Heat remaining 2 tablespoons of butter and the oil in a 4 quart saucepan, saute onions until soft. Stir in rice; cook 2 minutes. Stir broth, water, salt and pepper into rice mixture. Heat over high heat to boiling; reduce heat to low. Simmer covered, stirring occasionally, 8 minutes. Add vegetables; stir well. Cook uncovered, stirring frequently, until rice is tender, all liquid is absorbed, about 10 minutes longer. Remove from heat, stir in cheese. Serve at once. Serves 8 to 10.