Bring 3 cups water to a boil in a medium pot. Add 1 cup farro and ½ teaspoon salt. Reduce heat to a simmer and cook for 25-30 minutes until chewy-tender with slight bite. Drain farro in a colander and set aside to cool slightly.
1 cup pearled farro
Dice eggplant into ¾-inch cubes. Toss with 1 teaspoon salt in a bowl and let sit for 20 minutes. Then pat dry with paper towels to remove moisture and bitterness.
1 medium eggplant, salt
Toss the dried eggplant cubes with 3 tablespoons olive oil. Spread in a single layer on a sheet pan. Roast at 400°F for 20-25 minutes, turning halfway, until golden and tender with caramelized edges.
1 medium eggplant, 0.33 cup olive oil
In a large bowl, combine roasted eggplant, halved cherry tomatoes, diced red onion, minced garlic, drained capers, and sliced olives. Drizzle with red wine vinegar and the remaining olive oil off heat. Stir gently.
1 medium eggplant, 1 cup cherry tomatoes, 0.5 unit red onion, 2 cloves garlic, 0.25 cup red wine vinegar, 0.33 cup olive oil, 2 tbsp capers, 0.33 cup olives
Fold the cooked farro into the vegetable mixture while both are still warm. Season with salt and black pepper. Add torn basil leaves last and toss gently until the vinaigrette coats everything evenly.
1 cup pearled farro, salt, black pepper, 0.25 cup fresh basil
