Ratatouille med Farro

👩‍🍳 Gör så här

1. 1
   Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
2. 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. 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. 4
   Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
5. 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. 6
   Stir in the farro, remaining tablespoon olive oil and basil and serve.