Ratatouille with Farro

About This Recipe

Ratatouille with Farro is loaded with summer vegetables, like tomatoes, zucchini, bell peppers, and eggplant. Enjoy it as a vegetarian main or as a side dish with a protein.

Ingredients

• 3/4 cup uncooked pearled farro
• 1 1/2 tablespoons extra-virgin olive oil (divided)
• Kosher salt and freshly ground black pepper
• 1/2 small yellow onion (roughly chopped)
• 3 garlic cloves (minced)
• 1/2 medium eggplant (peeled and cut into 1/4-inch cubes)
• 1 tablespoon tomato paste
• 1/2 tablespoon finely chopped fresh thyme
• 1 medium zucchini (cut into 1/4-inch dice)
• 1 yellow bell pepper (cut into 1/4-inch squares)
• 2 large vine-ripened tomatoes (or 3 small, cut into 1/4-inch dice)
• 1/2 cup fresh basil leaves (finely chopped)

Instructions

1. Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
2. Meanwhile, set a large skillet oven over medium heat. Add 1/2 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3. Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
4. Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
5. Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
6. Stir in the farro, remaining tablespoon olive oil and basil and serve.