Ingredients
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets
2 teaspoons olive oil
1 medium yellow onion, peeled and diced
2 cloves garlic, peeled and minced
One 28-ounce can tomatoes, chopped
1/4 cup chopped fresh oregano
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.
Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add the broccoli, and blanch until bright green, 1 to 2 minutes. Transfer to the ice bath, and set aside.
Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.
