In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
Preheat oven to 400 degrees F.
In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.