Hearty Eggplant Barley Bake

By michaelmeiner

Ingredients

• 1/2 cup chopped onion
• 1/2 cup mushrooms -- chopped
• 1/4 cup green pepper -- chopped
• 1 Tablespoon minced garlic
• water
• 1 cup eggplant -- cubed
• 1 16 ounce can chopped tomatoes
• 1 1/2 cups water
• 3/4 cup pearled barley
• 1/2 cup chili sauce
• 1/4 cup fresh parsley
• 1 teaspoon honey
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon pepper

Details

Servings 1

Preparation

Step 1

In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 T. water until softened, about 5 min. Add eggplant and 2 T. water; saute until softened, about 10 min. Add the tomatoes (with their juice), 1.5 cups water, barley, chili sauce, parsley, honey, worcestershire sauce, marjoram, and pepper. Bring to a boil and simmer for 20 minutes or until barley is tender.