Knowing that I wanted to stick to the theme of rich, creamy comfort food, I went with a layering of creamy risotto and grilled eggplant. I did something a little different in my risotto base by starting with a saute of fresh pico de gallo in place of onions. Why? So weird, isn’t it? I simply had pico de gallo made fresh a few days earlier that I needed to use. And since the risotto base is usually an onion saute I just improvised. The tomato in the pico de gallo mixed with garlic gave the risotto a familiar sweetness you often find in a hearty pasta dish. The eggplant was lightly rubbed with minced garlic and rolled in breadcrumbs before being grilled. The two main components came together to make a wonderful casserole-like dish that you can heartily sink your teeth into on a cold, wintry day. It satisfies and delights all in the same bite.