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    Maggie's BARLEY VEGETABLE STEW

    List of Ingredients







    3/4 lb. eggplant, peeled and cut in 1" cubes
    2 zucchini, sliced thin
    2 carrots, sliced thin
    1 1/2 cups chopped onion
    2 cloves garlic, minced
    3/4 cup medium pearl barley
    1 1lb can tomatoes, undrained
    1 1/2 cups beef stock or vegetable stock if
    serving live-in vegetarian daughter
    1 tsp. dried oregano
    1 tsp. salt
    1/2 tsp. pepper
    2 cups shredded Monterey Jack cheese, divided
    oil for sauteing

    Preheat oven to 350 degrees. In large, deep skillet saute eggplant
    over moderately high heat, 3 minutes. Transfer to 1 1/2 quart
    casserole. Saute zucchini and carrots for 3 minutes and transfer to
    casserole. Saute onions and garlic 5-7 minutes over moderate heat.
    Add barley and saute 3 minutes. Stir in tomatoes, broth, oregano and
    salt and pepper and bring to boiling point. Transfer to casserole.
    Add one cup cheese, stir and bake, covered, 45 minutes. Sprinkle
    remaining cup of cheese on top and bake, uncovered, 15 minutes longer.
    Serves 6.

    Recipe




 

 

 


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