Ratatouille And Farro Casserole

• 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

1. Preheat oven to 375u0b0F.
2. Stir the eggplant together with the tomatoes, zucchini, onion, bell peppers, olives, minced garlic and basil.
3. Spoon into a lightly greased baking dish; cover and bake 45 minutes, stirring occasionally, or until vegetables are tender.
4. Meanwhile, combine the farro and water in a large saucepan and bring to a boil over a high heat.
5. Reduce heat, cover, and simmer until the farro is tender, approximately 30 minutes.
6. Drain well and keep warm.
7. Spoon vegetables over the farro and serve immediately.

eggplant, tomatoes, zucchini, onion, green bell peppers, olives, garlic, fresh basil, cold water

Taken from food52.com/recipes/37839-ratatouille-and-farro-casserole (may not work)