Hearty Eggplant-Barley Bake

[Guest guest]

Hearty Eggplant-Barley Bake

 

1/2 cup onions, chopped

1/2 cup mushrooms, chopped

1/4 cup green peppers, chopped

1 tablespoon garlic, minced

water for sauteing

1 cup eggplant, cubed

2 tablespoons water

1 16 oz. can tomatoes, chopped

1 1/2 cups water

3/4 cup quick cooking pearl barley

1/2 cup chili sauce

1/4 cup fresh parsley, chopped

1 teaspoon honey, maple syrup if vegan

1 teaspoon vegetarian worcestershire sauce

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

 

In a large no-stick frying pan over medium heat, saut‚ onions, mushrooms,

peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add

eggplant and 2 tbsp. water; saut‚ 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.

Serves 4.