Chop and fry 1 eggplant, 1 red onion, 1 bell pepper, 4 garlic cloves and 1 pepperoncini in a drizzle of olive oil. Add 1 teaspoon of dried basil. Stir now and again. Add 2 chopped tomatoes, pepper and salt. Bake until all vegetables are al dente.
Boil 100 grams of farro in salted water. Drain.
Option 1 : Mix vegetables and farro and add 1 egg, 2 table spoons of chopped fresh parsley, 1 table spoon of grated pecorino. Pour the mixture in a springform covered with baking paper.
Option 2 : Pour the vegetables in the springform covered with baking paper. Mix the farro with the parsley, the cheese and the egg. Pour the farro on the vegetables. Make a few ‘holes’ with a fork to allow the egg to reach the lower area.
Bake in the oven at 180° for 30 mins.
Remove the springform. I prepared option 2, but I’m sure option 1 is more solid. Leftover is a perfect lunch for the following day.
PS also perfect dish for a buffet