Ratatouille with freekeh and ricotta salata | Sunbasket
Featuring earthy eggplant, bell peppers, tomatoes, and toasted pine nuts, this vegetarian Provençal classic gets a makeover with smoky freekeh, which is roasted young wheat.
Ingredients
- 1 cup freekeh
- 2 tablespoons pine nuts
- 1 globe eggplant
- 1 yellow onion
- 1 red bell pepper
- Peeled fresh garlic
- 2 Roma tomatoes
- 1 tablespoon tomato paste
- Fresh flat-leaf parsley
- Fresh basil
- 2 teaspoons balsamic vinegar
- 1½ ounces ricotta salata
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