Cheesy Farro Bake with Mushrooms, Tomatoes & Shallots

Nutty farro and sautéed veggies are cooked, tossed in a creamy vegan cheese
sauce, topped with an eye-popping array of tomatoes, and baked to perfection.
The "cheese" sauce is lower in fat than more traditional vegan cheese sauces
because the primary ingredient in it is eggplant rather than cashews. I wish I
could take credit for the brilliance of using eggplant as the base in this
sauce, but the credit is 100% owed to the lovely Minimalist Baker blog. I
altered their recipe quite a bit to fit the flavors in this farro bake, but
followed the same technique of broiling and blending the eggplant with other
flavors to create a super-creamy cheese sauce.