Ingredients:
95g of canned tuna
1 bunch of sliced asparagus
5 cups of vegetable stock
1 large chopped onion
1 teaspoon chopped garlic
½ cup Sarantos Chardonnay
2 cups of rice
2 small chopped eggplants
1 tablespoons of grated Parmesan cheese
1 chopped tomato
1-tablespoon vegetable oil

Procedure:
1. Pre- heat oil in pan. When hot add onion and garlic.

2. Add rice and mix with onion and garlic for approximately one minute. Add pre-heated microwaved vegetable stock one cup at a time whilst stirring in. Ensure all stock is absorbed before adding the next.

3. Add Sarantos wine and simmer for approximately one minute.

4. Add tomato, eggplant, asparagus and cook for 5 minutes stirring.

5. Ensure all rice is cooked (if not add more stock and simmer), then add tuna and cheese.

6. Remove from stove and set aside for 3-4 minutes before serving.