Name: Summer Ratatouille
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3/4 cup pearled farro; 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 small yellow onion, roughly chopped; 3 cloves garlic, minced; 1/2 teaspoon kosher salt, divided, plus more, to taste; 1/2 medium eggplant, peeled and cut into 1/4-inch-thick cubes; 1 tablespoon tomato paste; 1/2 tablespoon fresh thyme, finely chopped; 1 medium zucchini, cut into 1/4-inch-thick cubes; 1 yellow bell pepper, cut into 1/4-inch-thick cubes; 2 large vine-ripened tomatoes, cut into 1/4-inch-thick cubes; freshly ground black pepper, to taste; 1/2 cup fresh basil leaves, finely chopped

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