Preheat the oven to 210 degrees C, rack in the middle and with air-circulation.

Put a large saucepan on medium heat and when hot drizzle 3 tablespoons of oil. After a minute add the onion and the garlic and sauté for 4-5 minutes until slightly coloured.

Add the risotto, toss in the oil and a minute after add the wine. Let the alcohol evaporate, 2-3 minutes, remove the Garlic.

In the meantime, place in a cooking dish the tomatoes and the aubergines, drizzle the remaining oil, season with salt and pepper and toss. Place in the oven and cook for 20-25 minutes. When ready, keep a handful of tomatoes to be used as topping at the end, sprinkle the oregano on the tomatoes and aubergines, place in a bowl and set aside.

Back to the saucepan with the rice, add a cup of the stock, simmer and stir. When almost all the stock has been absorbed add another cup and continue the same procedure until the rice is cooked to al-dente. It should take about 60 minutes depending of the rice, towards the end season with a bit salt and pepper to taste, toss and mix the tomatoes and aubergines with the risotto and serve.

Top the risotto with the remaining tomatoes.