In order to bring you the best organic produce, some ingredients may differ from those depicted.
Ratatouille with freekeh
2 Servings, 680 Calories/Serving
Roasted over open fires, freekeh is made from fresh, green wheat and has a complex, smoky flavor that makes a welcome addition to a vegetarian meal. Here it’s paired with Chef Justine’s bright, herbaceous ratatouille that’s finished with a salty hit of ricotta.
In your bag
- ¾ cup freekeh
- 2 tablespoons pine nuts
- 1¼ pounds globe eggplant
- 1 yellow onion
- 1 large red bell pepper
- 2 garlic cloves
- 2 roma tomatoes
- 1 tablespoon tomato paste
- Small bunch parsley
- Small bunch basil
- 2 teaspoons balsamic vinegar
- 1 ounce ricotta salata
Wash produce before use
Cook the freekeh
Toast the pine nuts; prep the eggplant
Cook the eggplant; prep the remaining vegetables.
While the eggplant cooks:
- Peel the onion and cut it into 1-inch pieces.
- Cut the red pepper into 1-inch pieces. Discard the seeds.
- Peel and chop the garlic.
- Core the tomatoes and cut into 1-inch pieces.
Cook the remaining vegetables
While the ratatouille cooks, rinse, dry and chop the herbs.
Add the eggplant back to the pan, and cook, breaking it up with a fork, about 3 minutes longer. The ratatouille should have the consistency of a thick tomato sauce. Add more water if necessary. Remove from the heat, stir in the vinegar and herbs. Season with salt and pepper.