Sicilian-Inspired Farro Caponata with Eggplant, Roasted Red Pepper and Fresh Mozzarella

Caponata is a classic Italian sweet-and-sour eggplant dish and here we’ve paired it with hearty farro for a complete, satisfying meal. The eggplant soaks up bright, tangy flavors while the farro adds a nutty, chewy texture. Topped with creamy fresh mozzarella and crunchy almonds, this dish is a celebration of Mediterranean ingredients.

This recipe is perfect for a weeknight dinner or a make-ahead lunch. The combination of roasted vegetables, tangy sherry vinegar and fresh basil creates a symphony of flavors that will transport you to Sicily. Serve it warm or at room temperature for a versatile dish that’s sure to impress.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

1 unit EggplantView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Place farro in a large pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and set aside.
2. Wash and dry all produce. Halve, peel and thinly slice the red onion. Cut eggplant into ¾-inch cubes. Core, seed and remove white ribs from the red bell pepper, then slice crosswise into thin strips.
3. Toss eggplant cubes with a generous drizzle of olive oil, salt and pepper on a baking sheet. Roast in the oven until golden brown and softened, about 20 minutes, tossing halfway through.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper strips and cook until just tender, 3-4 minutes, tossing occasionally. Add sliced onion and cook until softened, another 4-5 minutes. Season with salt and pepper. Stir in sherry vinegar and cook until nearly evaporated, about 1 minute. Remove pan from heat.
5. While vegetables cook, cut fresh mozzarella into ½-inch cubes. Pick basil leaves from stems; discard stems and roughly chop leaves.
6. When farro and roasted eggplant are done, stir them into the pan with the cooked vegetables. Add mozzarella, chopped basil and a drizzle of olive oil. Season with salt and pepper to taste. Divide the mixture among plates and garnish with almonds.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with spelt, barley or even brown rice. Adjust cooking times according to the grain you choose.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if needed.

Is this recipe vegan?

This recipe is not vegan due to the fresh mozzarella. To make it vegan, omit the cheese or use a plant-based alternative.