Sautee 1 medium sized eggplant, 1/2 red bell pepper, 1 large red onion and 1 tomato (diced) in a sautee pan til tender. Season with salt and black pepper. Add 1 cup of farro and 2 cups of water.. Bring to a boil and then reduce to a simmer and cover until all liquid is absorbed. Top with chopped fresh mint or parsley..
