Hearty Eggplant Barley Bake

Serving Size : 4
Ingredients

for prepare Hearty Eggplant Barley Bake

:

Amount	Measure	Ingredient - Preparation Method
1/2	cup	onions - chopped
1/2	cup	mushrooms - chopped
1/4	cup	green peppers - chopped
1	tablespoon	garlic - minced
water for saut‚eing hearty eggplant barley bake
1	cup	eggplant - cubed
2	tablespoons	water
1	can	tomatoes - chopped (16 oz)
1 1/2	cups	water
3/4	cup	quick cooking barley - (i use, -pearled
barley hearty eggplant barley bake
1/2	cup	chili sauce - (try to find a,
"natural" brand hearty eggplant barley bake
1/4	cup	fresh parsley - chopped
1	teaspoon	honey - (maple syrup if
vegan hearty eggplant barley bake
1	teaspoon	vegetarian worcestershire - -sauce
1/2	teaspoon	dried marjoram
1/4	teaspoon	ground black pepper

In a large no-stick frying pan over medium heat, saut‚ onions, mushrooms, peppers, and garlic in 1 tbs. water until softened, about 5 minutes. Add eggplant and 2 tbsp. water; saut‚ 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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