International Cooking School Vacations: Farro e Melanzane (Spelt and Eggplant)
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Farro e Melanzane (Spelt and Eggplant)

September 2009

The autumn is a perfect time to visit Tuscany, and there is no better choice than one of our cooking programs with Chef Claudio, such as
A Classic Tuscan Table with Chef Claudio,
An Intensive Tuscan Cooking ‘Stage’ with Chef Claudio, or
In Terre di Toscana!


  • 200 grams eggplant, diced
  • 200 grams peeled tomatoes, chopped
  • 4 to 6 fresh basil leaves
  • 1 clove crushed garlic
  • salt as needed
  • 5 tablespoons oil
  • 350 grams spelt (or barley)


Wash and dice the eggplant.

Serves 10.

Add olive oil to a pot and sauté the garlic and the eggplant until golden brown, adding a bit of salt to taste.

Add water to the mixture filling up the pot about 2/3 full.

Add the spelt, the tomatoes and the basil, adjusting the salt if needed.

Cook over moderate heat for about 25 minutes.

Serve in soup bowls topped with a drizzle of olive oil.