---
title: "Sicilian Farro Caponata"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sicilian-farro-caponata-5873c4674348d24ce67f2ac2
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Tree Nuts
tags:
  - Veggie
  - Italian
  - Grain Bowl
  - Eggplant
rating: 4.0
rating_count: 787
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/sicilian-farro-caponata.avif"
---
Preheat oven to 425 degrees. Place @farro{6%oz} in a large pot of salted water. Bring to a boil and cook until tender ~{25%minutes}. Drain.

Wash and dry all produce. Halve, peel, and thinly slice @red onion{1%unit}. Cut @eggplant{1%unit} into ¾-inch cubes. Core, seed, and remove white ribs from @red bell pepper{1%unit}, then slice crosswise into thin strips.

Toss eggplant, a large drizzle of @olive oil{3%tbsp}, and a pinch of @salt{1%tsp} and @pepper{1%tsp} on a baking sheet. Roast in oven until golden brown and softened ~{20%minutes}, tossing halfway through.

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{1%tbsp} and cook until nearly evaporated ~{1%minute}. Remove pan from heat.

While veggies cook, cut @fresh mozzarella{4%oz} into ½-inch cubes. Pick @basil{1%bunch} leaves from stems. Discard stems and roughly chop leaves.

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{1%oz}.