Tomato and Eggplant Sauté with Farro and Mozzarella

1. Cook farro according to package directions, drain and set aside.
2. In a large bowl whisk together 2 tbsp olive oil, 2 tbsp chopped fresh basil, 1 tbsp chopped fresh parsley, 1 tsp kosher salt, and ¼ tsp pepper until well incorporated. Add cooked farro to the bowl, toss to coat. Taste for seasoning preference.
3. In a large sauté pan over medium heat, add 3 tbsp olive oil.
4. Add the eggplant to the pan and let sauté for about 4 minutes, then add the cherry tomatoes and finely chopped garlic. Move around the pan, let it simmer for about 8 minutes until the tomato skin becomes wrinkled. Press down on the tomatoes with the back of a wooden spoon to help them burst. Season with kosher salt and pepper to taste.
5. Add in ¼ cup of balsamic vinegar, let it cook down until the balsamic vinegar has evaporated a little bit, another 5 minutes.
6. Turn off heat and add the tomato and eggplant sauté to the farro. Toss gently to incorporate.
7. Add the torn Bocconi mozzarella pieces, toss once more, and serve.