* Pour about 3 Tbsp of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand. * When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking. * Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding little bits of stock at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft. * When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves.* * Cook mixture for another 5 to 10 minutes until you have a fairly thick stew. * Add cooked farro to the pot and mix it with the stewed vegetables. * Season with salt and black pepper and serve. * **SERVING SUGGESTION:** Top each serving with a generous sprinkling of Crunchy Parmesan Like Seed and Nut Topping
**Notes**
*If you want to use a different fresh herb with more delicate leaves such as basil, parsley, tarragon, or dill, it’s best to add them at the very end just before serving so that they don’t wilt from cooking. A different dry herb can be added at any time
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# Ratatouille Farro ~ Ancient Grain Vegetable Stew ~ Oil-Free
# Ingredients
1 onion, chopped
5 to 8 garlic cloves, minced
1 eggplant, cubed
1 zucchini, cubed
2 bell peppers, chopped (any color/s)
1 can (14.5 oz) crushed tomatoes (petite diced or stewed are fine too)
1 tsp agave (optional, or sub with sugar or maple syrup)
3 Tbsp fresh or dry thyme leaves
5 to 6 cups cooked farro
Salt and black pepper to taste
[Crunchy Parmesan-Like Seed and Nut Topping for garnish ](https://maximalistvegan.com/savory/vegan-parmesan-seed-nut-topping-wfpb-oil-free/)(optional)
**Instructions**
* Pour about 3 Tbsp of vegetable stock into a large pot and bring to a boil over high heat keeping the remaining stock close at hand.
* When the stock starts to boil, add the onions and sauté for about 5 minutes or until onions are translucent. Add small amounts of stock as needed to keep onions from burning or sticking.
* Bring heat down to medium high and add the garlic, eggplant, zucchini, and bell peppers. Sauté for vegetables for approximately 15 minutes until the eggplant and zucchini are soft all the way through, adding little bits of stock at a time to keep vegetables from sticking. Just how much to cook your ratatouille vegetables is a matter of personal preference. I like mine very soft.
* When your vegetables are cooked to your liking, add the canned tomatoes, agave (if using) and thyme leaves.*
* Cook mixture for another 5 to 10 minutes until you have a fairly thick stew.
* Add cooked farro to the pot and mix it with the stewed vegetables.
* Season with salt and black pepper and serve.
* **SERVING SUGGESTION:** Top each serving with a generous sprinkling of Crunchy Parmesan Like Seed and Nut Topping
**Notes**
*If you want to use a different fresh herb with more delicate leaves such as basil, parsley, tarragon, or dill, it’s best to add them at the very end just before serving so that they don’t wilt from cooking. A different dry herb can be added at any time
[➡ Full Recipe](https://maximalistvegan.com/savory/ratatouille-farro-ancient-grain-summer-vegetable-stew-oil-free-vegan-wfpb/)