Ratatouille with Farro

Langkah-langkah

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.