Barley Risotto with Shrimp Eggplant

7 tb Olive oil
1 Shallot; minced
2 c Pearl barley
8 c Vegetable stock
3 Japanese eggplant
10 Lg shrimp; peeled cut 4 pieces
1/4 c Grated pecorino cheese


In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add
shallot and cook, stirring, until translucent. Add barley; stir to
coat with the oil. Reduce heat to medium. Continue cooking barley,
stirring occasionally, for 2-3 minutes; take care not to let it brown.
While barley is cooking, bring vegetable stock to a boil. Add
vegetable stock to barley, a cup at time. Cook, stirring frequently,
until liquid is almost absorbed before adding more liquid. Keep adding
liquid, stirring frequently until barley pearls are al dente, about 45
minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4
tablespoons of oil in a large skillet over medium-high heat. Saute
eggplant, stirring frequently, until soft, about 12 minutes. Set
aside. Using skillet in which eggplant was cooked, add remaining
tablespoon of oil. Saute shrimp until pink. When barley is done, stir
in eggplant and shrimp. Add grated pecorino cheese. Serve.