2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1 1/2 cups farro
1/4 cup dry white wine
4 cups vegetable or chicken stock
1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano
2 teaspoons unsalted butter
Salt and freshly ground black pepper
2 bunches flat-leaf Italian parsley, roughly chopped
1 bunch mint, roughly chopped
3 cloves garlic, roughly chopped
Zest and juice of 3 oranges
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 cups olives oil
4 Asian or Japanese eggplants, cut into eighths
1 tablespoon olive oil
1 teaspoon salt
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