Preheat 1 tablespoon of the oil and add the rice, onion and garlic, heat for 2 minutes, stirring to prevent the rice from burning. Add the hot vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary. Rinse and dry the aubergine. In another pan, heat the remaining 3 tablespoons of oil and fry the pepper and aubergine for 3-4 minutes, then add these to the rissotto. Add the seafood 2-3 minutes before the rice is cooked (see pack for length of cooking time). Just before serving add the herbs, butter and season to taste. NOTES : Herbs and seafood and arborio rice combine to give a tasty risotto.