Hearty eggplant-barley bake
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]s6+fmBQ~qNNnrt< IH&AJvJdqh#>~ `["=?g/##v\]u_<_ju}ޱ,{,D뺳٬6kx6rOI6L{9Y8$W Ehwn(z*fc݈$&5Yxr` b[!Hd(w7X֟Y$kEc2*K+hlCNˌV-ోzͫe>>Jk1u*tU~^w NiL*@+1YWw=NhgY\^g&WzLJd~m)ҋ)1;<;z9T}W= WԠԀ/Ǜ;*h6A @r5Ղ%= 9=#bl\& s͖Z4V!o\ >ƸkGټ[OOŰs|DOq:L2fyx-E[{< zB?E"1?<4^kR Ybr9fjkD}NBCF2xps>dv r?@EN3)m9N*Ā˫-YU0eth_]_`H LIBR[ (Cden_·gxij/GzggKǓbe"] w8 " ^ 0)`hJaH;Μʩ K֮ Pd|"HȦx-A&C,H z8%7bӈ!,gZ;C9;vĐkX}` RYFR[ K|.if9e9g,]^Ǟ5 d!}=z{FzP~A{R1B=h,Pf*j%Sև.Vn #ȻEտ/&<  p]" ڈ 9`0))JE@|0W6\E;&p#e䋎R^f(1,~9e t< "L~:~P끪V!|&}ELFkqbtmx-y~}@qumkHZ{h$Z[p/뺥6դ~}3 X@NFBV=y 2֭*6|Nzp㣣=Od{QRX>O)g -z'{%kAKk)M=]uM~+%.J2ں,! fk Jl.T[i-Zc- _ W,\V*k_ק~oL=^r䜞E]x/^*|)A%3!1p Y,Qh{Ƭ4hvaږ׼\I 4 ?0C[+=R܏r<_U!:(6ΟԌCƑc`F ΚnoSuh[+S}<^Q겔[inaFf~-ߖ0"N?sKlSd'M}>jȸ~kK}Y EfѫZei ]o8D B+h.rU$7dEVdo8Ñ{94> $WkIe3arZcy/hQhZ^'t[kmȷap3HVQr)IK^;w2 rðr5diAm W7k!̰j%-" ΊA-'R+2ڍ~\N)[wC4?`Bs 6\9ܦCtБ0f <u3-?$z`:MXPQ_6 0C:R`݋3@M1]Y2uqLC\ByeX$ABHoF]:0FꠞM&eu2-+/QFdP'@ՕW:cb乖44 b|Ҙ1! \jv^Okb 7:g3 CcQDGZ&ZQP?N -HLb\:,J闏|Bnʃ-miYjz;y2rq^X?2m=p 0OSPM#1>0m8 P c0 }_L/Mc@LJ:L0ӄ6 16E"t@44}Ė3_MxiBؗMiX%Ph|Ƀ^ÙlMBfu:ӸJt=@@:JY2ג(.ަ Hearty eggplant-barley bake
  Vegetables    Low Fat    Grains  
Last updated 10/4/2011 7:53:13 PM. Recipe ID 13375. Report a problem with this recipe.
]s6+fmBQ~qNNnrt< IH&AJvJdqh#>~ `["=?g/##v\]u_<_ju}ޱ,{,D뺳٬6kx6rOI6L{9Y8$W Ehwn(z*fc݈$&5Yxr` b[!Hd(w7X֟Y$kEc2*K+hlCNˌV-ోzͫe>>Jk1u*tU~^w NiL*@+1YWw=NhgY\^g&WzLJd~m)ҋ)1;<;z9T}W= WԠԀ/Ǜ;*h6A @r5Ղ%= 9=#bl\& s͖Z4V!o\ >ƸkGټ[OOŰs|DOq:L2fyx-E[{< zB?E"1?<4^kR Ybr9fjkD}NBCF2xps>dv r?@EN3)m9N*Ā˫-YU0eth_]_`H LIBR[ (Cden_·gxij/GzggKǓbe"] w8 " ^ 0)`hJaH;Μʩ K֮ Pd|"HȦx-A&C,H z8%7bӈ!,gZ;C9;vĐkX}` RYFR[ K|.if9e9g,]^Ǟ5 d!}=z{FzP~A{R1B=h,Pf*j%Sև.Vn #ȻEտ/&<  p]" ڈ 9`0))JE@|0W6\E;&p#e䋎R^f(1,~9e t< "L~:~P끪V!|&}ELFkqbtmx-y~}@qumkHZ{h$Z[p/뺥6դ~}3 X@NFBV=y 2֭*6|Nzp㣣=Od{QRX>O)g -z'{%kAKk)M=]uM~+%.J2ں,! fk Jl.T[i-Zc- _ W,\V*k_ק~oL=^r䜞E]x/^*|)A%3!1p Y,Qh{Ƭ4hvaږ׼\I 4 ?0C[+=R܏r<_U!:(6ΟԌCƑc`F ΚnoSuh[+S}<^Q겔[inaFf~-ߖ0"N?sKlSd'M}>jȸ~kK}Y EfѫZei ]o8D B+h.rU$7dEVdo8Ñ{94> $WkIe3arZcy/hQhZ^'t[kmȷap3HVQr)IK^;w2 rðr5diAm W7k!̰j%-" ΊA-'R+2ڍ~\N)[wC4?`Bs 6\9ܦCtБ0f <u3-?$z`:MXPQ_6 0C:R`݋3@M1]Y2uqLC\ByeX$ABHoF]:0FꠞM&eu2-+/QFdP'@ՕW:cb乖44 b|Ҙ1! \jv^Okb 7:g3 CcQDGZ&ZQP?N -HLb\:,J闏|Bnʃ-miYjz;y2rq^X?2m=p 0OSPM#1>0m8 P c0 }_L/Mc@LJ:L0ӄ6 16E"t@44}Ė3_MxiBؗMiX%Ph|Ƀ^ÙlMBfu:ӸJt=@@:JY2ג(.ަ


 
      Title: Hearty eggplant-barley bake
 Categories: Main dish, Grain, Vegetables, Low-fat, Favorites
      Yield: 4 Servings
 
    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 ts Honey (Maple syrup if vegan)
      1 ts 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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Recipe ID 13375 (Apr 03, 2005)

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