Mediterranean Farro Bowl with Roasted Eggplant and Tomatoes

0 Heat the oven to 425 degrees, with the rack arranged in the center of the oven.
2 Put the eggplant, tomatoes, red onion and garlic in a roasting pan large enough to hold the vegetables snugly in one layer. Add the olive oil, cumin, coriander, cayenne and salt. Toss to coat the vegetables evenly.
3 Roast the vegetables for 20-25 minutes, stirring halfway through. The eggplant should be golden brown and the tomatoes juicy and wrinkled.
1 While the vegetables are in the oven, cook the farro in boiling salted water until the grains are puffed and tender, about 20 minutes. Drain.
4 Dump the farro into the roasting pan with the roasted vegetables. Let everything cool 10 minutes.
5 Add the vinegar, parsley and feta cheese. Transfer the salad to a serving bowl and serve warm, or at room temperature.