Hearty eggplant-barley bake

 
                        Hearty Eggplant-Barley Bake
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
                         --Pearled barley)
      1/2   c            Chili sauce (try to find a
                         -"natural" brand)
      1/4   c            Fresh parsley, chopped
    1       t            Honey (Maple syrup if vegan)
    1       t            Vegetarian Worcestershire
                         --sauce
      1/2   ts           Dried marjoram
      1/4   ts           Ground black pepper
 
   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.
  
 
 
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