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
Directions
- Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
- 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.
- 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.
- Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
- 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.
- Stir in the farro, remaining tablespoon olive oil and basil and serve.
