Ratatouille with Farro
"Ratatouille with Farro is brimming with vibrant summer produce, including juicy tomatoes, tender zucchini, sweet bell peppers, and hearty eggplant. This dish can be savored as a delightful vegetarian entrée or served alongside your favorite protein as a flavorful side."
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Ingredients
- 3/4 cup uncooked pearled farro
- 1/2 small yellow onion
- 3 garlic cloves
- 1/2 medium eggplant
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini
- 1 yellow bell pepper
- 2 large vine-ripened tomatoes
- 1/2 cup fresh basil leaves
- 1 1/2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 1
In a pot, bring a generous amount of salted water to a boil and cook the farro as per the instructions on the package until it reaches an al dente texture, which should take roughly 30 to 35 minutes. Once done, drain the farro and allow it to cool.
- 2
While the farro is cooking, heat a large skillet over medium heat. Pour in 1/2 tablespoon of olive oil, then add in the chopped onion, minced garlic, and 1/4 teaspoon of salt. Sauté the mixture, stirring occasionally, until the vegetables start to soften, which should take about 3 minutes.
- 3
Introduce the diced eggplant along with another 1/4 teaspoon of salt to the skillet. Continue to cook, stirring occasionally, until the eggplant becomes tender, approximately 4 to 5 minutes.
- 4
Mix in the tomato paste and thyme, stirring continuously for 1 minute to allow the flavors to meld.
- 5
Add the zucchini, bell pepper, diced tomatoes, an additional pinch of salt, and a dash of black pepper. Cook this mixture, stirring occasionally, until all the vegetables are soft, around 10 minutes.
- 6
Finally, incorporate the farro along with the remaining tablespoon of olive oil and fresh basil. Mix well and serve.
Nutrition Information
Notes & Tips
- Makes 5 cups.