Cartograph Wines - Recipes - Summer Ratatouille With Farro

Ingredients

• 1 1/2 lbs eggplant, cubed
• 3 tbsps extra Virgin Olive Oil
• salt
• 3/4 lb onion, thinly sliced
• 3/4 lb mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
• 4 to 6 large garlic cloves, thinly sliced
• 1 1/4 lbs zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
• 1 lb tomatoes, peeled, seeded and coarsely chopped
• 1 bay leaf
• 2 tsps fresh thyme leaves or 1/2 to 1 teaspoon dried thyme
• 1/2 tsp dried oregano
• freshly ground pepper
• 2 tbsps sherry vinegar or 1 tablespoon sherry vinegar and 1 tablespoon fresh lemon juice
• 1 very small garlic clove, pureéd
• 1 tsp Dijon mustard
• 6 tbsps extra-virgin olive oil
• 4 cups cooked farro or spelt
• 3 tbsps slivered or chopped fresh basil, to taste
• 6 eggs, poached
• 2 ozs crumbled feta or freshly grated Parmesan