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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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