Ratatouille with Farro

Bahan-bahan (4 porsi)

• 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)