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Grains: Hearty Eggplant Barley Bake

Source of Recipe

Wendy Lockman


List of Ingredients

1/2 cup Onions chopped
1/2 cup Mushrooms chopped
1/4 cup Green peppers chopped
1 tablespoon Garlic minced
Water for sauteeing
1 cup Eggplant cubed
2 tablespoons Water
16 ounces canned tomatoes , no salt added
1 1/2 cups Water
3/4 cup barley or pearled barley
1/2 cup Chili sauce
1/4 cup Fresh parsley chopped
1 teaspoon Honey or maple syrup
1 teaspoon worcestershire sauce low sodium
1/2 teaspoon Dried marjoram
1/4 teaspoon Ground black pepper


Recipe

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.