This past weekend I felt guilty about all the eggplant that was slowly taking over the refrigerator. Peppers too. I had to do something and tossing them in the trash (although I did consider it) did not seem like an option.
I took all the eggplants (maybe 10 of them of all different sizes) and cut them into big chunks. I also took a few onions and sliced them into thin slices. In a large pan I coated the bottom with olive oil. Then I caramelized the onions before adding in the eggplant. I kept adding a little bit of olive oil so the eggplant did not dry out. Once the eggplant got softer I added in a bunch of thyme and salt. Once this was done I just poured some balsamic vinegar over this for a little zing. Made sure I continued to saute until the liquid was all sopped up. We had some of this one night and then put the rest of the refrigerator.
I took all the peppers, sliced them up (taking out the middle) and put olive oil and salt and roasted them at 350 until just blackened. Served them along with the eggplant. What was left I put them in the refrigerator for the next day.
Next day I took two cups of dried farro and a four cups of water, brought it to a boil and then down to simmer, put a lid on it and let it cook. Check it once in awhile as it needed more water. Once it is done toss in a few splashes of red wine vinegar for taste, and of course salt.
I took the farro, the eggplant mixture, the chopped peppers, a big huge cube of feta cheese cut into chunks and a pint of cherry tomatoes and mixed it all up. Had a ridiculous amount but it appears that after the first night of eating this salad I put it back into the refrigerator for another day. It appears to almost be gone as people are snacking on it or adding it to their lunch.
It is certainly a mix of the refrigerator but it worked. I did not want to forget it so I posted. I even use my blog to remember old recipes.