Hearty Eggplant-Barley Bake
| Yield: | 4 Servings |
| Categories: | Grain, Main Dishes, Low-Fat, Vegetables |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Mushrooms, chopped |
| 1/4 | c | Green peppers, chopped |
| 1 | tb | Garlic, minced |
| Water for sauteeing | ||
| 1 | c | Eggplant, cubed |
| 2 | tb | Water |
| 1 | cn | Tomatoes, chopped (16 oz) |
| 1 1/2 | c | Water |
| 3/4 | c | Quick cooking barley (I use |
| DIVIDER | --Pearled barley) | |
| 1/2 | c | Chili sauce (try to find a "natural" brand) |
| 1/4 | c | Fresh parsley, chopped |
| 1 | ts | Honey (Maple syrup if vegan) |
| 1 | ts | Vegetarian Worcestershire |
| DIVIDER | --sauce | |
| 1/2 | ts | Dried marjoram |
| 1/4 | ts | Ground black pepper |
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