Summer Ratatouille With Farro

Name: Summer Ratatouille With Farro
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: mediterranean
Ingredients: 1 1/2 pounds eggplant, cut into 1/2-inch cubes; 3 tablespoons extra-virgin olive oil; Salt; 3/4 pound (2 medium) onions, thinly sliced; 3/4 pound 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 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first); 1 pound tomatoes, peeled, seeded and coarsely chopped; 1 bay leaf; 1 to 2 teaspoons fresh thyme leaves or 1/2 to 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; Freshly ground pepper; 2 tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice; Salt to taste; 1 very small garlic clove, pureéd; 1 teaspoon Dijon mustard; 6 tablespoons extra-virgin olive oil; 3 to 4 cups cooked farro or spelt; 2 to 4 tablespoons slivered or chopped fresh basil, to taste; 6 eggs, poached; 2 ounces crumbled feta or freshly grated Parmesan

By Martha Rose Shulman

Updated June 11, 2024

Summer Ratatouille With Farro — Andrew Scrivani for The New York Times

Total Time: 1 hour 15 minutes for the ratatouille; 15 minutes for assembling the big bowls
Rating: 5(386)
Notes: Read community notes

Ratatouille tastes best the day after you make it, and in the summer, you can serve it chilled or at room temperature, with a vinaigrette drizzled over the top. Here, it tops a pile of farro. Top it with a poached egg, or with crumbled feta or grated Parmesan.

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Ingredients

Yield:Serves 6

For the Ratatouille

1½pounds eggplant, cut into ½-inch cubes
3tablespoons extra-virgin olive oil
Salt
¾pound (2 medium) onions, thinly sliced
¾pound mixed sweet peppers (red, yellow, green), cut into slices about ¾ inch wide by 1½ inches long
4 to 6large garlic cloves, thinly sliced
1¼pounds zucchini, sliced about ½ inch thick (if very thick, cut in half lengthwise first)
1pound tomatoes, peeled, seeded and coarsely chopped
1bay leaf
1 to 2teaspoons fresh thyme leaves or ½ to 1 teaspoon dried thyme
½teaspoon dried oregano
Freshly ground pepper

For the Vinaigrette

2tablespoons sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
Salt to taste
1very small garlic clove, pureéd
1teaspoon Dijon mustard
6tablespoons extra-virgin olive oil

For the Big Bowl

3 to 4cups cooked farro or spelt
2 to 4tablespoons slivered or chopped fresh basil, to taste
6eggs, poached
2ounces crumbled feta or freshly grated Parmesan

Ingredient Substitution Guide

Preparation

For the Ratatouille
1. Step 1
  Preheat oven to 450 degrees. Place diced eggplant in a large, heavy, flameproof casserole. Toss with 1 tablespoon of the olive oil and salt to taste. Place in hot oven and roast uncovered for 15 to 20 minutes, stirring from time to time, until eggplant is lightly browned and fragrant. Remove the casserole from the oven, cover tightly and allow eggplant to steam in the hot casserole while you pan-cook onions, peppers, and zucchini.
2. Step 2
  Meanwhile, heat a tablespoon of the remaining oil over medium heat in a large, heavy skillet. Add onions and cook, stirring often, until just about tender, about 5 minutes. Stir in peppers and a generous pinch of salt. Cook, stirring often, until peppers have softened and smell fragrant, about 5 to 10 minutes. Stir in half the garlic and cook for another minute, then season with salt and pepper and transfer to casserole with eggplant. Heat remaining oil in the skillet and add zucchini. Cook, stirring often, until tender but still bright, about 5 to 10 minutes. Stir in remaining garlic for a minute, until fragrant, season to taste with salt and pepper, and transfer to casserole.
3. Step 3
  Add tomatoes to the casserole with bay leaf, thyme, oregano, and more salt and pepper to taste. Toss everything together and place over medium-low heat. When vegetables begin to sizzle, cover, reduce the heat to low and simmer, stirring often, for 30 to 45 minutes, until the mix is juicy and fragrant and the vegetables are thoroughly tender. Taste and adjust seasonings. Serve warm or cold, preferably the next day.
For the Big Bowl
1. Step 4
  Whisk together ingredients for the vinaigrette.
2. Step 5
  To assemble the big bowl, spoon warm or room temperature farro or spelt into each bowl (½ cup to ¾ cup, to taste). Top with a generous spoonful of ratatouille. Spoon a tablespoon of vinaigrette over the ratatouille and garnish with some of the basil. Top with a poached egg if desired and sprinkle with feta or Parmesan. Garnish with more basil and serve.

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Ratings

5 out of 5

386 user ratings

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Cooking Notes

Bernice Glenn6 years ago

You can make this without oven roasting. In your heavy pan, saute the onion until limp, then add the cut up eggplant and stir under high heat until coated with the oil and starting to color. Then add the peppers, still under high heat, and stir to blend. When the peppers and eggplant are quite limp add the zucchini ( I use part yellow squash and the seasonings, stir to blend with the oiled vegetables, and then add the tomatoes, stir, and cook until done.

Catherine6 years ago

I just made the ratatouille, and it was *fabulous*! Made exactly as written, except halved the recipe. Great flavor and texture. Served with fresh basil, feta, kalamata olives, & toasted baguette for a super light dinner.

EllenJMM6 years ago

BEST ratatouille I've made. The proportion of vegetables was spot-on, but I did add half again as many tomatoes since that's my personal favorite part. It also seemed to need more olive oil along the way. I'll serve it tonight, after the flavors have married, with wheat berries, no egg.

elizabeth6 years ago

I have made ratatouille in the past, and this recipe is great. The vinaigrette was a great addition to the flavors, and the nutty/chewiness of the farro provided more texture to the dish. And of course, a runny egg on anything is delicious!

GNelson6 years ago

This is so, so good. I've only made it as a winter (and now, spring) dish and in spite of its name it serves as comfort food in the colder months. It's a fair amount of chopping, but easy if you've got the time. Don't skip the poached egg! That, with the vinaigrette, put this one over the top for my family.

brcooks6 years ago

I followed Bernice's directions re: avoiding oven roasting altogether. Did all the prep and then used my large cast iron pan to get it all done. It was so easy. One addition, however is to remember to add the sliced garlic cloves. That's it. Easy Peasy!

Lois Fox6 years ago

Great ratatouille recipe. In spite of CA hot weather I decided to roast the eggplant. I liked the way cooking the onions and peppers and then cooking the zucchini kept the colors fresh. At the end I used sliced hardboiled eggs as a garnish and for extra protein. This is a keeper.

MaGoo1 year ago

3/4 lb sliced peppers = 3-4 cups 3/4 lb sliced onions = 3-ish cups 1 lb chopped tomatoes = 2.3 cups

LeeF1 year ago

It was SO good! I actually weighed all the ingredients and loved that it wasn't super tomato-forward. Loved roasting the eggplant, it became melt in your mouth in dish. Peeling and seeding tomatoes is a must. I didn't have thyme so added basil and it was delicious. It does take a minute to make but really was worth it. Most flavorful ratatouille I have made.

Laura G.1 year ago

The veg preparation works well--different veg really do retain their shape & flavor. I like to be more generous with the olive oil than MRS is. To seed tomatoes without losing the juice, seed over a mesh strainer over a bowl & add the juice back to the tomatoes. I used herbes de provence for the dried herbs. Served differently--room temp, no dressing, a splash of balsamic along with basil on each serving; sliced hardboiled egg alongside. Chopped castelvetrano olives as optional garnish--yum.

Betty2 years ago

I think this is a great ratatouille recipe. So much flavor! And I like the addition of the dressing and feta and serving it on farro. It IS labor intensive but it's worth it. I did think it could use a little more tomato - personal preference - so I'm making it again and leaving the seeds in. I also added a little more oil to the eggplant to make sure it's fully coated. (Curious it says "Big bowl" in the last part, when it's served in separate bowls.)

Gary P.2 years ago

This recipe makes enough for eight servings, if served over farro/pasta, and an egg. It was absolutely delicious and I can't wait for leftovers tomorrow.

Debby2 years ago

Eggplant sticks to the pan while roasting unless you stir it. Time consuming but delicious.

Condiment queen3 years ago

Browned eggplant in a skillet on the stove because I don't use the oven when it's 90 degrees out. Served with hard-boiled eggs as another reviewer suggested, plus toasted almonds for crunch. Turned out great.

Klkruger4 years ago

Delish. Made as written, including the dressing which adds a lot, imo, especially if made with a good, aged sherry vinegar.

lily5 years ago

Tasty and less oily than most recipes. Served over a classic simple creamy polenta. Dressing not necessary - adds nothing. Poached egg is great.

evelyn5 years ago

Gooddoes not need dressing

evelyn5 years ago

good did not need vinagerette

dan5 years ago

Can this recipe me made in a slow cooker?

LindaL6 years ago

This is my new go-to ratatouille recipe, with or without the farro and dressing. Great taste and silky consistency but less oil than the usual.

Eleanor6 years ago

I found this rather tedious to make and somewhat boring served as a side dish the first day, It was infinitely better the third day served over barley, garnished with feta and vinaigrette. I omitted the egg, but I'm sure that works too.

another keeper6 years ago

I did not follow to a “T” because I got tired of standing so did not do vinaigrette or egg. I would definitely recommend the oven roast because my eggplant chunks did not to get mushy. They weren’t hard either but just the right amount of distinctness. Will have again tonight as leftovers with egg and vinaigrette.

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