Eggplant Risotto with fresh tomatoes and basil

Hooray for discovering Jack Bishop! This is from the Complete Italian Vegetarian Cookbook.

3 tbls olive oil
4 medium garlic cloves, minced
3 large, ripe tomatoes (1 1/2 lbs), peeled, cored, seeded and diced small
salt and black pepper
2 medium eggplants (about 1 lb), ends trimmed, cut into 1/2 cubes
1 1/2 cups arborio rice
1/2 cup freshly grated parmigan
2 tbls minced fresh basil leaves

1. Bring 6 cups water to simmer in a medium saucepan, keep it warm on low heat.
2. Heat the oil in a heavy bottomed medium pot. Add the garlic and saute over medium heat until gold about 1 minute. Add the tomatoes and salt and pepper to taste, cover and cook until they soften, about 4 minutes.
3. Stir in the eggplant and cook, covered until it softens, about 15 minutes. if it starts to stick to the bottom of the pan, add 1/4 of hot water and continue cooking.
4. Using a wooden spoon, stir in rice and cook for 1 minute. Add 1/2 cup of the warm water adn cook, stirring frequently, unit the rice absorbs the liquid. continue adding 1/2 cup increments, sitrring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes.
5. Remove the pot from heat and vigorously stir in the 1/2 cup cheese and basil. Adjust the seasonings.