Ratatouille Stuffed Eggplant

Recipe Author: Conne Ward Cameron

This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.


1 eggplant 3 tablespoons olive oil, divided Salt and pepper 1/2 cup farro 1 cup diced summer squash 2 minced cloves garlic 1 1/2 cups tomato sauce 1 cup stemmed, chopped kale 1/2 cup sliced scallions 1/3 cup grated Parmesan, divided


Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Cut eggplant in half lengthwise. Brush with 1 tablespoon olive oil and sprinkle with salt & pepper. Arrange eggplant halves on prepared baking sheet, cut side up, and bake 15 minutes.

While eggplant is baking, in a sauce pan, bring 1 1/2 cups water to boil. Add farro and cook until tender. Drain and set aside.

In a large skillet, heat remaining 2 tablespoons olive oil and sauté squash. Cook 5 minutes, then stir in garlic. Cook 1 minute and remove from heat. Add in cooked farro, tomato sauce, kale, scallions and half the Parmesan. Stir to combine.

Remove eggplant from oven and use a spoon to scoop out the inside. Add the scooped out eggplant to the squash mixture and stir to combine. Then use the eggplant-squash mixture to stuff the eggplant shells. Sprinkle with remaining Parmesan and return to oven and bake until filling is heated through and bubbling, about 20 minutes.