January 20, 2022
Stuffed grape leaves are a staple throughout many eastern Mediterranean and Middle Eastern countries. They are delicious and versatile, can be stuffed with meat or…Read This Post
The autumn is a perfect time to visit Tuscany. You will find a wealth of autumnal produce like squash, mushrooms, and delicious varieties of kale. This classic recipe from Chef Claudio includes the last of the summer eggplant and spelt or barley. Much like another favorite Tuscan dish, ribollita, this is not the most colorful dish. But it’s hearty and delicious!
Prep time: 10 minutes
Cook time: 65 minutes
Cook method: Sauté, Simmer
1. Wash and dice the eggplant.
2. Add olive oil to a pot and sauté the garlic and the eggplant until golden brown, adding a bit of salt to taste.
3. Add water to the mixture filling up the pot about 2/3 full.
4. Add the spelt, the tomatoes and the basil, adjusting the salt if needed.
5. Cook over moderate heat for about 45 minutes. Add more water if necessary. (Check the spelt after about 25 minutes – depending on the variety you get it might cook more quickly.)
6. Serve in soup bowls topped with a drizzle of olive oil.
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