June 23, 2022
Harira is one of my favorite Moroccan dishes. There are many variations but they all include legumes (usually lentils and chickpeas), tomato, onion, turmeric, and…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.
Or, browse more of our blogs featuring what we love about Tuscany:
Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best culinary vacations.