Barley Risotto with Eggplant and Tomatoes recipes

Name: Barley Risotto with Eggplant and Tomatoes recipes
Ingredients: 6 cups (1/2-inch) diced eggplant; 1 pint cherry tomatoes; 3 tablespoons olive oil, divided; 1/2 teaspoon black pepper, divided; 5 cups fat-free, less-sodium chicken broth; 2 cups water; 1 1/2 cups finely chopped onion; 1 cup uncooked pearl barley; 2 teaspoons minced garlic; 1/2 cup dry white wine; 1/4 teaspoon salt; 1/2 cup (2 ounces) crumbled soft goat cheese; 1/4 cup thinly sliced fresh basil; 1/4 cup pine nuts, toasted