1 cup Girolomoni organic farro perlato
Extra virgin olive oil (EVO)
1 red onion, chopped
3 small courgettes, sliced
1 small aubergine, cut in thick strips
1 cup cherry tomatoes, halved
¼ cup El Navarrico sliced pimientos
½ cup Losada pitted manzanilla olives
Handful fresh basil leaves, to serve
Cook the farro in boiling, salted water for 20-25 minutes or until al dente (just tender to the bite). Drain well.
While the farro is cooking, heat a little EVO in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the courgettes and aubergine to the pan, season and drizzle with EVO; stir fry for 5 minutes to lightly brown all over. Add the tomatoes, pimientos and olives; toss over medium heat for a few minutes until the tomatoes soften. Add the farro to the vegetables.
Season to your liking and toss well to combine. Scatter with basil, Serve hot or at room temperature.