Getting all the vegetables done at the same time was the most difficult part of this dish. I started the eggplant first and put the sprouts and the tomato in the oven after 15 minutes. Then I cooked it for another 15 minutes. As it turned out I should have started the Brussels sprouts a little sooner since they were still a little hard. I baked the farro in the oven for an hour earlier in the day and John mixed up the peanut butter powder with yogurt, lemon, soy sauce, sesame oil and a splash of water. I added a little sugar to mine. A garnish of black sesame seeds gives some crunch and color contrast.