Ratatouille and Farro Casserole

Ratatouille and Farro Casserole

Published January 31, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 70 min

Prep Time: 20 min | Cook Time: 45 min


Originating from the south of France, ratatouille is a great way to use the summer's best vegetables or whatever vegetables you have on hand. Try swapping summer squash for zucchini, red or yellow bell peppers for green ones, and parsley for the basil.

Nutrition Facts
Serving size: Approximately 11/4 cups
Calories per serving: 381
% Daily Value*
Total Fat 3.1g 5%
Saturated Fat 1.1g 6%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 291mg 12%
Total Carbohydrate 78.0g 26%
Dietary Fiber 10.0g 40%
Protein 14.6g 20%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 large eggplant, about 1 pound, cubed
  • 2 (14.5-ounce) cans low-sodium diced tomatoes with roasted garlic
  • 4 zucchini, cut into 1/2-inch slices
  • 1 large onion, sliced into 1/2-inch-thick chunks
  • 2 green bell peppers, sliced into 1/2-inch-thick chunks
  • 1/2 cup sliced Kalamata olives
  • 2 teaspoons minced garlic
  • 4-5 Tablespoons chopped fresh basil
  • 1 pound farro (barley can also be used)
  • 10 cups cold water

Step by Step:

  1. Preheat oven to 375°F.
  2. Stir the eggplant together with the tomatoes, zucchini, onion, bell peppers, olives, minced garlic and basil.
  3. Spoon into a lightly greased baking dish; cover and bake 45 minutes, stirring occasionally, or until vegetables are tender.
  4. Meanwhile, combine the farro and water in a large saucepan and bring to a boil over a high heat.
  5. Reduce heat, cover, and simmer until the farro is tender, approximately 30 minutes.
  6. Drain well and keep warm.
  7. Spoon vegetables over the farro and serve immediately.