Barley Risotto with Eggplant and Tomatoes

INGREDIENTS

• 6 cups (1/2-inch) diced eggplant
• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon black pepper, divided
• 5 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 1/2 cups finely chopped onion
• 1 cup uncooked pearl barley
• 2 teaspoons minced garlic
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted