Sicilian Farro Caponata

🥘 Ingredients

• almonds
  2 oz
• basil
  ½ ounce
• eggplant
  2
• farro
  1.5 c
• fresh mozzarella
  8 oz
• olive oil
  4 tbsp
• pepper
• red bell pepper
  2
• red onion
  1
• salt
• sherry vinegar
  4 tbsp

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Place farro in a large pot of salted water. Bring to a boil and cook until tender, ⏱️ 30 minutes . Drain.

   farro: 1.5 c
2. 

   2

   Wash and dry all produce. Halve, peel, and thinly slice red onion . Cut eggplant into ¾-inch cubes. Core, seed, and remove white ribs from red bell pepper , then slice crosswise into thin strips.

   red onion: 1, eggplant: 2, red bell pepper: 2
3. 

   3

   Toss eggplant, a large drizzle of olive oil , and a pinch of salt and pepper on a baking sheet . Roast in oven until golden brown and softened, about ⏱️ 20 minutes , tossing halfway through.

   olive oil: 4 tbsp, salt, pepper
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until just tender, ⏱️ 4 minutes , tossing. Add onion and cook until softened, another ⏱️ 5 minutes , tossing. Season with salt and pepper. Stir in sherry vinegar and cook until nearly evaporated, about ⏱️ 1 minute . Remove pan from heat.

   sherry vinegar: 4 tbsp
5. 

   5

   While veggies cook, cut fresh mozzarella into ½-inch cubes. Pick basil leaves from stems. Discard stems and roughly chop leaves.

   fresh mozzarella: 8 oz, basil: ½ ounce
6. 

   6

   When farro and eggplant are done, stir into pan with veggies along with mozzarella, basil, and a large drizzle of olive oil. Season with salt and pepper. Divide mixture between plates and garnish with almonds .

   almonds: 2 oz