Sicilian Farro Caponata

Name: Sicilian Farro Caponata with Eggplant, Roasted Red Pepper, and Fresh Mozzarella
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Farro; 1 unit Eggplant; 1 unit Red Onion; 1 unit Red Bell Pepper; ½ ounce Basil; 4 ounce Fresh Mozzarella; 2 tablespoon Sherry Vinegar; 1 ounce Almonds; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Eggplant, Roasted Red Pepper, and Fresh Mozzarella

Recipe Development TeamPublished on January 09, 2017

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If any cuisine has mastered the eggplant, it’s Italy’s. And the crowning dish in the country’s wide and deep eggplant repertoire is caponata, a sauté in which the veg really soaks up some bright and brilliant sweet and sour flavors. In this recipe, we’re serving it with farro, a fiber-rich grain that’s believed to have sustained the armies of ancient Rome. It might not fortify you on your way into battle, but it’ll certainly give you the energy to conquer your day.

Tags:

Veggie

Allergens:

Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¾ cup

Farro

(Contains: Wheat)

1 unit

Eggplant

1 unit

Red Onion

1 unit

Red Bell Pepper

½ ounce

Basil

4 ounce

Fresh Mozzarella

(Contains: Milk)

2 tablespoon

Sherry Vinegar

1 ounce

Almonds

(Contains: Tree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2594 kJ

Calories620 kcal

Fat35 g

Saturated Fat11 g

Carbohydrate55 g

Sugar9 g

Dietary Fiber11 g

Protein24 g

Cholesterol40 mg

Sodium290 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Baking Sheet

•Large Pan

Instructions

Preheat oven to 425 degrees. Place farro in a large pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain.

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

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.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until just tender, 3-4 minutes, tossing. Add onion and cook until softened, another 4-5 minutes, tossing. Season with salt and pepper. Stir in sherry vinegar and cook until nearly evaporated, about 1 minute. Remove pan from heat.

While veggies cook, cut mozzarella into ½-inch cubes. Pick basil 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.