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
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
sliced Kalamata olives
chopped fresh basil
farro (or barley)
In This Recipe
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.