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Sicilian Farro Caponata

Sicilian Farro Caponata

with Eggplant, Roasted Red Pepper, and Fresh Mozzarella

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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.

Allergens:WheatMilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



1 unit


1 unit

Red Onion

1 unit

Red Bell Pepper

½ ounce


4 ounce

Fresh Mozzarella


2 tablespoon

Sherry Vinegar

1 ounce


(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.