vegan - Hearty Eggplant-Barley Bake

[Guest guest]

* Exported from MasterCook *

 

Hearty Eggplant-Barley Bake

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Onions -- chopped

1/2 cup Mushrooms -- chopped

1/4 cup Green peppers -- chopped

1 tbsp. Garlic -- minced

Water for sauteeing

1 cup Eggplant -- cubed

2 tbsp. Water

1 can Tomatoes -- chopped (16 oz)

1 1/2 cup Water

3/4 cup Pearl Barley

1/2 cup Chili sauce

1/4 cup Fresh parsley -- chopped

1 tsp. Maple syrup

1 tsp. Vegetarian Worcestershire sauce

1/2 tsp. Dried marjoram

1/4 tsp. 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.

 

224 cal. 2 gr. fat

 

 

Source:

" http://members.nbci.com/veg/recipes/maind.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 171 Calories; 1g Fat (3.6% calories from

fat); 5g Protein; 38g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 21mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0