Ratatouille and Farro Casserole
Ingredients
- 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
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