Farro e Melanzane (Spelt and Eggplant)
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.
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.