Baked tomato risotto

I am a big fan of baked risotto - they are super easy & only use one pot.  One night recently with very little fresh food in the house after a ridiculously, crazy busy week I managed to throw together a quick, easy & tasty baked tomato risotto.  I would have liked to add other vegies, like capsicum & zucchini but I didn't have any and I think fresh herbs would have been really good, but it was raining & I didn't want to go out & pick some!

Ingredients (makes 4 large servings)

• 1 tbs olive oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 2 cups arborio rice
• 3/4 cup tomato passata
• 4 cups hot massel chicken stock 
• Half an eggplant 
• Semi dried tomatoes chopped
• Olives chopped roughly
• Artichoke hearts
• Rocket

Method

1. Preheat the oven to 180°C.
2. Heat the oil in an ovenproof dish (that has a lid) on the stovetop over medium-low heat.
3. Add the onion, eggplant and garlic and cook, stirring until soft. Add the olives & semi dried tomatoes.
4. Add the rice and stir.
5. Add the passata, bring to the boil then add the hot stock.
6. Cover and cook in the oven for 25-30 minutes or until the liquid is absorbed and the rice is tender. Stir once during cooking. 
7. Top with artichokes & rocket.