Farro Ratatouille

1 Cup Farro (uncooked, rinsed)

½ Cup Vegetable Broth

½ Yellow Onion (finely

chopped)

½ Eggplant (peeled, diced)

2 Garlic Cloves (minced)

1 ½ TspsThyme 

1 Zucchini (diced)

1 Orange Bell Pepper (diced)

2 Tomatoes ( diced)

½ Cup Basil Leaves (chopped)

Directions:

1. Cook the farro according to the package directions and set aside.
2. Meanwhile, heat half of the broth in a large pan over medium heat. Add the onion, eggplant, and garlic, and cook for three to four minutes until softened.
3. Add the remaining broth, thyme, zucchini, bell pepper, and tomatoes. Cook for eight to 10 minutes until the vegetables are tender.
4. Remove from the heat, add the cooked farro and basil, and stir to combine.
5. Divide evenly onto plates and enjoy!