Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Add the tomatoes and eggplant and toss with olive oil, garlic, salt, and pepper until incorporated. Roast for 20-25 minutes, stirring once or twice during baking, until toamtoes are burst and caramelized, and eggplant is golden brown on the edges. Let cool for 5-10 minutes.

While tomatoes and eggplant are roasting, make the garlic oil. Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking. Season with a couple pinches of salt and pepper.

To assemble the salad, add the farro to a large bowl along with the cooled roasted tomatoes and mozzarella, Stir gently to combine. Add the arugula, torn basil, and smoked mozzarella and stir again to combine. Drizzle the salad with the garlic oil and lemon juice. Season with a few generous pinches of flaky sea salt, and a generous amount of freshly cracked black pepper, to taste. Toss once more to combine, and season to taste with additional salt and pepper if desired. Serve with extra basil leaves.