2 C water
1 small eggplant, diced (approx 2 C)
1 med onion, diced
3-4 cloves garlic, diced
1 lg tomato, diced
Olive oil
Salt and pepper
Fresh parsley or basil
Add farro, water and a generous pinch of salt to a medium saucepan. Bring to a boil, then cover and reduce heat. Cook for about 30 minutes, or until the water s absorbed and the farro is cooked.
While the farro is cooking, add a few tablespoons of olive oil to a large sauté pan. Add the onion and garlic (pinch of salt), and sauté over medium-low heat, being careful not to burn the garlic. Add the eggplant, some pepper and another pinch of salt, and cook slowly over low heat. Stir occasionally to make sure the eggplant cooks evenly. When the eggplant is cooked (about 20 mins or so) add the tomato and simmer on low for another 5 minutes.
Combine the farro with the eggplant. Garnish with fresh parsley or basil, and/or Parmesan cheese, whichever you prefer. 4 servings.
