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Author Notes: Originating from the south of France, ratatouille is a great way to use the summer's best vegetables or whatever vegetables you have on hand. Try swapping summer squash for zucchini, red or yellow bell peppers for green ones, and parsley for the basil. This recipe was written by the Healthline Editorial Team: http://www.healthline.com... —Healthline
large eggplant, about 1 pound, cubed
(14.5 oz) cans low-sodium diced tomatoes with roasted garlic
zucchini, cut into 1/2-inch slices
large onion, sliced into 1/2-inch-thick chunks
green bell peppers, sliced into 1/2-inch-thick chunks
cup sliced Kalamata olives
teaspoons minced garlic
tablespoons chopped fresh basil
pound farro (or barley)
cups cold water
- Preheat oven to 375°F.
- Stir the eggplant together with the tomatoes, zucchini, onion, bell peppers, olives, minced garlic and basil.
- Spoon into a lightly greased baking dish; cover and bake 45 minutes, stirring occasionally, or until vegetables are tender.
- Meanwhile, combine the farro and water in a large saucepan and bring to a boil over a high heat.
- Reduce heat, cover, and simmer until the farro is tender, approximately 30 minutes.
- Drain well and keep warm.
- Spoon vegetables over the farro and serve immediately.
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash