Love that traditional ratatouille happens to be vegan. Adding a whole grain makes it more of a main dish. Convenient canned crushed tomatoes make it saucy with less chopping.

Ingredients

• 1 onion, chopped
• 5 to 8 garlic cloves, minced
• 1 eggplant, cubed
• 1 zucchini, cubed
• 2 bell peppers, chopped (green or any color combination)
• 1 to 2 cups vegetable broth
• 1 can, 14.5 oz crushed tomatoes (petite diced or stewed are fine too)
• 1 tsp agave, or substitute with sugar or maple syrup (optional)
• 3 Tbsp fresh or dry thyme leaves (other herbs work too)
• 5 to 6 cups cooked farro
• salt and black pepper to taste (optional)

Instructions

• Pour about 3 tablespoons 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 stock a little bit 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.

Suggested Toppings

• Vegan feta or parmesan
• Roasted chickpeas
• Crunchy seed and nut parmesan-like topping

Full ratatouille farro recipe link in the comments