Hearty Eggplant Barley Bake

Serving Size : 4
Ingredients

for prepare Hearty Eggplant Barley Bake

:

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 hearty eggplant barley bake
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 hearty eggplant barley bake
1/2	c	Chili sauce (try to find a
"natural" brand hearty eggplant barley bake
1/4	c	Fresh parsley, chopped
1	t	Honey (Maple syrup if vegan)
1	t	Vegetarian Worcestershire
sauce hearty eggplant barley bake
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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