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Servings:4作为主课程

I’ve tried to capture the sweet-sour flavor of eggplant caponata in this stuffed-eggplant dish built upon layers of classic caponata ingredients: roasted eggplant, peppers, onion, garlic, tomato, quick-pickled raisins, and Castelvetrano olives. A farro-based filling makes this a hearty, crowd-pleasing main.

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意大利茄子（每个大约1磅）
6-1/2 Tbs. extra-virgin olive oil; more as needed
细海盐和新鲜的黑胡椒粉
3个罗马或小藤番茄（每个5至6盎司），播种并切成大骰子
1个中等红色的胡椒粉（约8盎司），切成大骰子
1个中型红洋葱（约10盎司），切成大骰子
3中至大丁香大蒜，砸碎或减半
1cup farro, rinsed
1/2杯金葡萄干
3 tsp. red wine vinegar
1汤匙。番茄酱
2茶匙。香醋
1/3 cup Castelvetrano olives, pitted and finely chopped
3汤匙。烤松子
3杯轻轻的芝麻菜（约2盎司）。

卡路里（KCAL）：570
脂肪卡路里（KCAL）：260
脂肪（g）：29
饱和脂肪（G）：3.5
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 17
胆固醇（MG）：17
钠（MG）：710
碳水化合物（G）：75
Fiber (g): 12
糖（G）：24
蛋白质（G）：11

准备

位置一架在烤箱的下半部分and another in the upper portion, and heat the oven to 400°F. Line a large rimmed baking sheet with foil. Place the baking sheet in the oven to warm. Cut each eggplant in half lengthwise. Brush the cut sides with 1-1/2 Tbs. of the oil, and season each half with 1/4 tsp. salt and 1/8 tsp. pepper. Remove the baking sheet from the oven, and place the eggplant cut side down on the baking sheet. Brush the skin with a thin coating of oil, using the oil remaining on the brush. Carefully cover the eggplant with foil, using oven mitts if needed, and transfer to the lower rack of the oven. Roast until tender, 45 to 50 minutes.
Meanwhile, in a large bowl, toss the tomatoes, pepper, onion, and garlic with 3 Tbs. of the oil until evenly coated. Season with 1/2 tsp. salt and 1/4 tsp. pepper, toss again, and spread the vegetables in an even layer on a parchment-lined baking sheet. (The baking sheet should be crowded.) Roast on the upper rack of the oven until tender, 35 to 40 minutes.
根据包装说明烹饪法罗。排干并放在一边。
将烤茄子切成薄片的一面转移到厨房毛巾上，或在烤盘上或大型盘子上的厚厚的纸巾。保留衬砌的烤盘。在一个小碗中，将葡萄干与2茶匙混合。温水，2茶匙。红酒醋和盐的味道，让坐坐，偶尔搅拌。
将烤蔬菜混合物转移到食品加工机的碗中。加入番茄酱，1汤匙。油，1茶匙。香醋和剩余的1茶匙。红酒醋，融合到光滑。调味，用盐和胡椒粉调味。
在一个大碗中，用3/4杯烤蔬菜酱，1/3杯葡萄干，橄榄和2汤匙扔煮熟的法罗。松子。
Brush the foil-lined baking sheet with oil, and return the drained eggplant halves cut side up to the baking sheet. Pat each eggplant dry once more with paper towels, and season the flesh with a pinch of salt and pepper. Use a fork and your fingers to make a hollow in the center of each eggplant half by gently pushing the softened eggplant flesh toward the skin. Use a spoon to fill each eggplant center with the farro stuffing, dividing it evenly among the halves, about 1/2 cup each, more if you like. Return the eggplant to the lower rack of the oven and cook until warmed through, about 12 minutes.
当茄子变暖时，在一个中等大小的碗中，搅拌剩余的1茶匙。香醋和其余1汤匙。油。加入芝麻菜，1汤匙。剩余的葡萄干（如果愿意的话）和剩余的1汤匙。松子，然后折腾以彻底覆盖芝麻菜。调味，用盐和胡椒粉调味。小心地将茄子一半转移到菜肴中。将剩余的烤蔬菜酱倒入法罗馅料上，约3汤匙。在每个茄子一半上。 Divide the arugula salad among the eggplant halves, and serve immediately.