Title: Hearty Eggplant-Barley Bake
Categories: Entree Grain Vegetable Diet Favorite
Yield: 4 Servings
| 1/2 | c | Onions, chopped |
| 1/2 | c | Mushrooms, chopped |
| 1/4 | c | Green peppers, chopped |
| 1 | tb | Garlic, minced |
| | | Water for sauteeing |
| 1 | c | Eggplant, cubed |
| 2 | tb | Water |
| 1 | cn | Tomatoes, chopped (16 oz) |
| 1 1/2 | c | Water |
| 3/4 | c | Quick cooking barley (I use -Pearled barley) |
| 1/2 | c | Chili sauce (try to find a "natural" brand) |
| 1/4 | c | Fresh parsley, chopped |
| 1 | ts | Honey (Maple syrup if vegan) |
| 1 | ts | Vegetarian Worcestershire -sauce |
| 1/2 | ts | Dried marjoram |
| 1/4 | ts | Ground black pepper |
In a large no-stick frying pan over medium heat, saute onions, mushrooms,
peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add
eggplant and 2 tbsp. water; saute until softened, about 10 minutes. Add the
tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce,
parsley, honey (or syrup), Worcestershire sauce, marjoram, and black
pepper. Bring to a boil and simmer for 20 minutes, or until barley is
tender.