Hearty Eggplant-Barley Bake

23.09.2008 | Author: Cook | Posted in Barley
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Hearty Eggplant-Barley Bake


Servings: 4
Ingredients: 

  • 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.

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