Sicilian Farro Caponata

🥘 Ingredients

• almonds
  1 oz
• basil
  1 bunch
• eggplant
  1 unit
• farro
  6 oz
• fresh mozzarella
  4 oz
• olive oil
  3 tbsp
• pepper
  1 tsp
• red bell pepper
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• sherry vinegar
  1 tbsp

1. 

   1

   Preheat oven to 425 degrees. Place farro in a large pot of salted water. Bring to a boil and cook until tender ⏱️ 25 minutes . Drain.

   farro: 6 oz
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 unit, eggplant: 1 unit, red bell pepper: 1 unit
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 ⏱️ 20 minutes , tossing halfway through.

   olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
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 ⏱️ 3 minutes , tossing. Add onion and cook until softened ⏱️ 4 minutes , tossing. Season with salt and pepper. Stir in sherry vinegar and cook until nearly evaporated ⏱️ 1 minute . Remove pan from heat.

   sherry vinegar: 1 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: 4 oz, basil: 1 bunch
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: 1 oz