2 yellow zucchini, sliced into 1/2 inch half moons
3 Japanese eggplant, sliced into 1/2 inch half moons
1 cup semi-pearled (semi-perlato) farro
2 cloves garlic, minced
1/4 small red onion, sliced very thinly
3/4 (loose) cup roughly chopped parsley
3 1/2 tablespoons red wine vinegar
1 1/2 tablespoons capote capers
freshly ground black pepper
Preheat oven to 400. Arrange the zucchini and eggplant on a parchment lined baking sheet. Drizzle with olive oil, salt and pepper. Roast for 15-20 minutes or until fork tender. Set aside.
Bring 2 cups water to boil. Add farro and reduce to simmer. Cook for 15-20 minutes or until desired chewiness is reached. Allow to cool slightly.
Pour the farrow into a medium bowl. Add remaining ingredients. Stir. Serve warm or cold.