Farro w/Roasted Tomatoes & Eggplant

This recipe was born from the bounty of a friend's garden.  Slowly roasted tomatoes as sweet as candy (reminding of the tomato tarte tatin from last year!).  Chewy farro.  Soft roasted eggplant.  Aromatic roasted garlic.  The success, I think, is in its simplicity.

Farro w/Roasted Tomatoes & Eggplants
Recipe by Shannon
Serves 4

I served this along some fish (not worth repeating), but it would also pair well with roasted garlic sausage, tofu or your favorite protein.

1c farro
2lb grape tomatoes
1 lg eggplant, diced
4-5 cloves of garlic
extra virgin olive oil
salt and freshly ground pepper

Preheat oven to 250deg (or 300deg if you're a little short on time).

Add tomatoes to one baking sheet and eggplant to another.  Drizzle both with olive oil, sprinkle with salt and pepper, and toss to coat.  Wrap garlic cloves in foil and place on one of the pans.

Bake, stirring every 15min or so, until the tomatoes have begun to burst and release their juices and eggplant is soft and browned.

Meanwhile, bring a medium pot of water to a boil.  Add a bit of salt and farro.  Cook until tender, 15-25min.  Drain and add to a large bowl.  Add roasted eggplant and tomatoes.  Squeeze roasted garlic out of the cloves.  Mix well, then taste and adjust seasonings before serving.


Are you a fan of farro?   Or perhaps you prefer quinoa, wheat berries or another grain?