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Hearty Eggplant-Barley Bake

grains, low-fat, main dish, tnt, vegetables

1/2 cup onions, chopped
1/2 cup mushrooms, chopped
1/4 cup green peppers, chopped
1 tablespoon garlic, minced
1 water for sauteeing
1 cup eggplant, cubed
2 tablespoon water
1 can tomatoes, chopped (16 oz)
1 1/2 cup water
3/4 cup quick cooking barley (i use -pearle; d barley)
1/2 cup chili sauce (try to find a natural; brand)
1/4 cup fresh parsley, chopped
1 teaspoon honey (maple syrup if vegan)
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, 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.

Yield: 4 servings

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