Eggplant Tomato Farro Stew w/Harissa

• Neutral oil
• 1 cup [200 g] farro
• 1 sprig

In a medium to large Dutch oven, heat a large glug of neutral oil over medium-high heat. Add the farro and rosemary and fry until lightly toasted, about 2 minutes.

Add the onion, garlic, and eggplant and a big pinch of salt and toss to coat. Add the tomatoes. If using canned, rinse out the can with a ¼ cup [60 ml] of water and add to the pot.

Bring to a boil, lower to a simmer,