HEARTY EGGPLANT BARLEY BAKE

Hearty Eggplant Barley Bake image

Provided by zoe pane

Time 1h30m

Number Of Ingredients 15

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1/2 c chopped onion
1/2 c mushrooms, chopped
1/4 c chopped green bell pepper
1 Tbsp minced garlic
1 c eggplant, cubed
2 Tbsp water
16 oz tomatoes, chopped
1.5 c water
3/4 c barley, quick cooking
1/2 c chili sauce
1/4 c fresh parsley, chopped
1 tsp honey
1 tsp vegetarian worcestershire sauce
1/2 tsp dried marjoram
1/4 tsp black pepper

Steps:

1. In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 tablespoon water until softened, about 5 minutes.
2. Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
4. Bring to a boil and simmer for 20 minutes, or until barley is tender.