Summer Ratatouille With Farro

Summer Ratatouille With Farro
Recipe Date:
August 25, 2020
Serving Size:
6
Cook Time:
01:15:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 1/2 lbs eggplant, cubed
  • 3 tbsps extra Virgin Olive Oil
  • salt
  • 3/4 lb onion, thinly sliced
  • 3/4 lb mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
  • 4 to 6 large garlic cloves, thinly sliced
  • 1 1/4 lbs zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
  • 1 lb tomatoes, peeled, seeded and coarsely chopped
  • 1 bay leaf
  • 2 tsps fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
  • 1/2 tsp dried oregano
  • freshly ground pepper
  • 2 tbsps sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
  • 1 very small garlic clove, pureéd
  • 1 tsp Dijon mustard
  • 6 tbsps extra-virgin olive oil
  • 4 cups cooked farro or spelt
  • 3 tbsps slivered or chopped fresh basil, to taste
  • 6 eggs, poached
  • 2 ozs crumbled feta or freshly grated Parmesan
Directions

Tasting notes: We love how the earthyness of the roasted vegetables compliments this Riesling. A summer ratatouille paired with a dry Riesling makes for a lovely evening meal!

Serena's tips: Don't forget to add the vinaigrette!! We like adding feta and kalamata olives.

Recipe:

  • Website link
  • Website address: https://cooking.nytimes.com/recipes/1016768-summer-ratatouille-with-farro

Recipe courtesy of Martha Rosa Schulman and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.