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Hearty Eggplant-Barley Bake

Yield: 4 servings

1/2 c Onions, chopped
1/2 c Mushrooms, chopped
1/4 c Green peppers, chopped
1 tbsp Garlic, minced
Water for sautéing
1 c Eggplant, cubed
2 tbsp Water
1 can 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 tsp Maple syrup or other sweetener
1 tsp Vegetarian Worcestershire sauce
1/2 tsp Dried marjoram
1/4 tsp Ground black pepper

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

Adapted from Prevention Magazine, March 1992 by Susan Voisin.

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