Hearty Eggplant-Barley Bake

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onions - chopped
1/2 cup	73g / 2.6oz	Mushrooms - chopped
1/4 cup	36g / 1.3oz	Green peppers - chopped
1 tablespoon	15ml	Garlic - minced
		Water for sauteeing
1 cup	198g / 7oz	Eggplant - cubed
2 tablespoons	30ml	Water
1		Tomatoes - chopped (16 oz)
1 1/2 cups	355ml	Water
3/4 cup	177ml	Quick cooking barley - (i use, -pearled barley)
1/2 cup	118ml	Chili sauce - (try to find a, "natural" brand)
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1 teaspoon	5ml	Honey - (maple syrup if vegan)
1 teaspoon	5ml	Vegetarian worcestershire - -sauce
1/2 teaspoon	2.5ml	Dried marjoram
1/4 teaspoon	1.3ml	Ground black pepper

Recipe Instructions

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.

Source:
Cooking Light, Jan/Feb 1993, page 80

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