Summer Ratatouille

Ingredients

• 3/4 cup pearled farro
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 small yellow onion, roughly chopped
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt, divided, plus more, to taste
• 1/2 medium eggplant, peeled and cut into 1/4-inch-thick cubes
• 1 tablespoon tomato paste
• 1/2 tablespoon fresh thyme, finely chopped
• 1 medium zucchini, cut into 1/4-inch-thick cubes
• 1 yellow bell pepper, cut into 1/4-inch-thick cubes
• 2 large vine-ripened tomatoes, cut into 1/4-inch-thick cubes
• freshly ground black pepper, to taste
• 1/2 cup fresh basil leaves, finely chopped