Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Low-fat
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
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 t Honey (Maple syrup if vegan)
1 t 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.
