Preheat oven to 425 degrees. Place farro in a large pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain.

Wash and dry all produce. Halve, peel, and thinly slice onion. Cut eggplant into 3/4-inch cubes. Core, seed, and remove white ribs from bell pepper, then slice crosswise into thin strips.

Toss eggplant, a large drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until golden brown and softened, about 20 minutes, tossing halfway through.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook until just tender, 3-4 minutes, tossing. Add onion and cook until softened, another 4-5 minutes, tossing. Season with salt and pepper. Stir in sherry vinegar and cook until nearly evaporated, about 1 minute. Remove pan from heat.

While veggies cook, cut mozzarella into 1/2-inch cubes. Pick basil leaves from stems. Discard stems and roughly chop leaves.

When farro and eggplant are done, stir into pan with veggies along with mozzarella, basil, and a large drizzle of olive oil. Season with salt and pepper. Divide mixture between plates and garnish with almonds.