Summer Ratatouille With Farro Recipe (2024)

You can make this without oven roasting. In your heavy pan, saute the onion until limp, then add the cut up eggplant and stir under high heat until coated with the oil and starting to color. Then add the peppers, still under high heat, and stir to blend. When the peppers and eggplant are quite limp add the zucchini ( I use part yellow squash and the seasonings, stir to blend with the oiled vegetables, and then add the tomatoes, stir, and cook until done.

I just made the ratatouille, and it was *fabulous*! Made exactly as written, except halved the recipe. Great flavor and texture. Served with fresh basil, feta, kalamata olives, & toasted baguette for a super light dinner.

BEST ratatouille I've made. The proportion of vegetables was spot-on, but I did add half again as many tomatoes since that's my personal favorite part. It also seemed to need more olive oil along the way. I'll serve it tonight, after the flavors have married, with wheat berries, no egg.

I have made ratatouille in the past, and this recipe is great. The vinaigrette was a great addition to the flavors, and the nutty/chewiness of the farro provided more texture to the dish. And of course, a runny egg on anything is delicious!

This is so, so good. I've only made it as a winter (and now, spring) dish and in spite of its name it serves as comfort food in the colder months. It's a fair amount of chopping, but easy if you've got the time. Don't skip the poached egg! That, with the vinaigrette, put this one over the top for my family.

I followed Bernice's directions re: avoiding oven roasting altogether. Did all the prep and then used my large cast iron pan to get it all done. It was so easy. One addition, however is to remember to add the sliced garlic cloves. That's it. Easy Peasy!

Great ratatouille recipe. In spite of CA hot weather I decided to roast the eggplant. I liked the way cooking the onions and peppers and then cooking the zucchini kept the colors fresh. At the end I used sliced hardboiled eggs as a garnish and for extra protein. This is a keeper.

3/4 lb sliced peppers = 3-4 cups3/4 lb sliced onions = 3-ish cups1 lb chopped tomatoes = 2.3 cups

It was SO good! I actually weighed all the ingredients and loved that it wasn't super tomato-forward. Loved roasting the eggplant, it became melt in your mouth in dish. Peeling and seeding tomatoes is a must. I didn't have thyme so added basil and it was delicious. It does take a minute to make but really was worth it. Most flavorful ratatouille I have made.

The veg preparation works well--different veg really do retain their shape & flavor. I like to be more generous with the olive oil than MRS is. To seed tomatoes without losing the juice, seed over a mesh strainer over a bowl & add the juice back to the tomatoes. I used herbes de provence for the dried herbs. Served differently--room temp, no dressing, a splash of balsamic along with basil on each serving; sliced hardboiled egg alongside. Chopped castelvetrano olives as optional garnish--yum.

I think this is a great ratatouille recipe. So much flavor! And I like the addition of the dressing and feta and serving it on farro. It IS labor intensive but it's worth it. I did think it could use a little more tomato - personal preference - so I'm making it again and leaving the seeds in. I also added a little more oil to the eggplant to make sure it's fully coated. (Curious it says "Big bowl" in the last part, when it's served in separate bowls.)

This recipe makes enough for eight servings, if served over farro/pasta, and an egg. It was absolutely delicious and I can't wait for leftovers tomorrow.

Eggplant sticks to the pan while roasting unless you stir it. Time consuming but delicious.

Browned eggplant in a skillet on the stove because I don't use the oven when it's 90 degrees out. Served with hard-boiled eggs as another reviewer suggested, plus toasted almonds for crunch. Turned out great.

Delish. Made as written, including the dressing which adds a lot, imo, especially if made with a good, aged sherry vinegar.

Tasty and less oily than most recipes. Served over a classic simple creamy polenta. Dressing not necessary - adds nothing. Poached egg is great.

Gooddoes not need dressing

good did not need vinagerette

Can this recipe me made in a slow cooker?

This is my new go-to ratatouille recipe, with or without the farro and dressing. Great taste and silky consistency but less oil than the usual.

I found this rather tedious to make and somewhat boring served as a side dish the first day, It was infinitely better the third day served over barley, garnished with feta and vinaigrette. I omitted the egg, but I'm sure that works too.

I did not follow to a “T” because I got tired of standing so did not do vinaigrette or egg. I would definitely recommend the oven roast because my eggplant chunks did not to get mushy. They weren’t hard either but just the right amount of distinctness. Will have again tonight as leftovers with egg and vinaigrette.