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.
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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
1/2 c Chili sauce (try to find a
1/4 c Fresh parsley, chopped
1 ts Honey (Maple syrup if vegan)
1 ts Vegetarian Worcestershire
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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