Hearty Eggplant-Barley Bake
1/2 cup onions, chopped
1. In a large no-stick frying pan over medium heat, sauté onions, mushrooms, peppers, and garlic in 1 tablespoon water until softened, about 5 minutes.
1/2 cup mushrooms, chopped
1/4 cup green peppers, chopped
1 tablespoon garlic, minced
water for sautéing
1 cup eggplant, cubed
2 tablespoons water
1 can tomatoes, chopped (16 ounces)
1-1/2 cups water
3/4 cup quick cooking barley (I use Pearled barley)
1/2 cup chili sauce
1/4 cup fresh parsley, chopped
1 teaspoon honey
1 tablespoon vegetarian worcestershire sauce
1/2 tablespoon dried marjoram
1/4 tablespoon ground black pepper
2. Add eggplant and 2 tablespoons water ; sauté until softened, about 10 minutes.
3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram, and black pepper.
4. Bring to a boil and simmer for 20 minutes, or until barley is tender.
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