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Ratatouille with Farro
Ingredients
  • ¾ cup uncooked pearled farro
  • 1 ½ tablespoons extra-virgin olive oil (divided)
  • Kosher salt and freshly ground black pepper
  • ½ small yellow onion (roughly chopped)
  • 3 garlic cloves (minced)
  • ½ medium eggplant (peeled and cut into ¼-inch cubes)
  • 1 tablespoon tomato paste
  • ½ tablespoon finely chopped fresh thyme
  • 1 medium zucchini (cut into ¼-inch dice)
  • 1 yellow bell pepper (cut into ¼-inch squares)
  • 2 large vine-ripened tomatoes (or 3 small, cut into ¼-inch dice)
  • ½ cup fresh basil leaves (finely chopped)
Steps
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