Ratatouille with Farro
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.
Foto: Skinnytaste
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 g arlic 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)
Steps
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Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
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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.
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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.
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Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
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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.
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Stir in the farro, remaining tablespoon olive oil and basil and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| uncooked pearled farro | 0.75 cup | - | - |
| extra-virgin olive oil | 0.5 tablespoons | - | - |
| Kosher salt and freshly ground black pepper | - | - | - |
| yellow onion | 0.5 small | - | - |
| arlic cloves | 3 g | - | - |
| eggplant | 0.5 medium | - | - |
| tomato paste | 1 tablespoon | Rp 12.000/kg | Rp 180 |
| finely chopped fresh thyme | 0.5 tablespoon | - | - |
| zucchini | 1 medium | - | - |
| yellow bell pepper | 1 | - | - |
| vine-ripened tomatoes | 2 large | Rp 12.000/kg | Rp 2.400 |
| fresh basil leaves | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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