Sort ingredients
chef_lia
QR Code
Listen
Pdf
Cook farro in generously salted water according to package directions until al dente, about 30 to 35 minutes. Drain and let cool.
Meanwhile, set a large skillet oven over medium heat. Add ½ tablespoon olive oil, onion, garlic, and a ¼ teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
Add the eggplant and another ¼ teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
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.
Stir in the farro, remaining tablespoon olive oil and basil and serve.