Ratatouille with freekeh and ricotta salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Ratatouille with freekeh and ricotta salata

Ratatouille with freekeh and ricotta salata

Soy-Free, Vegetarian, <600 Calories

2 Servings, 650 Calories/Serving

35–45 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 280mg (12% DV), Total Carb. 84g (31% DV), Fiber 17g (61% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Tree Nuts, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the freekeh

In a small sauce pot, combine the freekeh and 2⅔ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the freekeh is tender and the water is absorbed, 18 to 20 minutes.
While the freekeh cooks, prepare the pine nuts and the eggplant.


Toast the pine nuts

In a dry large frying pan over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Transfer to a plate.


Prep and cook the eggplant

  • Remove the stem from the eggplant and cut in half lengthwise. Cut each half into 1-inch-wide strips, then crosswise into 1-inch cubes.
In the same pan used for the pine nuts, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown on all sides, 8 to 10 minutes. Transfer to paper towels to drain. Do not clean the pan.
While the eggplant cooks and drains, prepare the remaining vegetables.


Prep and cook the remaining vegetables

  • Peel and coarsely chop the yellow onion.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the bell pepper.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
In the same pan used for the eggplant, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, and garlic, season with salt, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the tomatoes and tomato paste and cook, stirring occasionally, until the tomatoes start to break down, 4 to 5 minutes. Add 1 cup water, bring to a boil, reduce to a vigorous simmer, and cook until thickened, 5 to 6 minutes.
When the ratatouille is almost done, prepare the herbs.


Chop the herbs; finish the ratatouille

  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves.
To the pan with the tomato mixture, add the eggplant and cook over medium-high heat, stirring occasionally, until warmed through, 2 to 3 minutes. Remove from the heat and stir in the parsley, basil, and balsamic vinegar. Season to taste with salt and pepper.


Transfer the freekeh to individual bowls. Top with the ratatouille and pine nuts, crumble the ricotta salata over the bowls, and serve.