Ratatouille and Farro Casserole

By • August 20, 2015 0 Comments

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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/health-recipes/ratatouille-and-farro-casserole Healthline


Serves 6

  • 1 large eggplant, about 1 pound, cubed
  • 2 (14.5 oz) cans low-sodium diced tomatoes with roasted garlic
  • 4 zucchini, cut into 1/2-inch slices
  • 1 large onion, sliced into 1/2-inch-thick chunks
  • 2 green bell peppers, sliced into 1/2-inch-thick chunks
  • 1/2 cup sliced Kalamata olives
  • 2 teaspoons minced garlic
  • 4-5 tablespoons chopped fresh basil
  • 1 pound farro (or barley)
  • 10 cups cold water
  1. Preheat oven to 375°F.
  2. Stir the eggplant together with the tomatoes, zucchini, onion, bell peppers, olives, minced garlic and basil.
  3. Spoon into a lightly greased baking dish; cover and bake 45 minutes, stirring occasionally, or until vegetables are tender.
  4. Meanwhile, combine the farro and water in a large saucepan and bring to a boil over a high heat.
  5. Reduce heat, cover, and simmer until the farro is tender, approximately 30 minutes.
  6. Drain well and keep warm.
  7. Spoon vegetables over the farro and serve immediately.

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