Hearty Eggplant-Barley Bake
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ¼ | cup |
green bell peppers
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | x |
water
for sauteeing |
*
|
| 1 | cup |
eggplant
cubed |
*
|
| 2 | tablespoons |
water
|
|
| 16 | ounces |
tomatoes
chopped |
|
| 1 ½ | cups |
water
|
|
| ¾ | cup |
pearl barley
quick cooking |
|
| ½ | cup |
chili sauce
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
honey
or maple syrup |
|
| 1 | teaspoon |
worcestershire sauce
vegetarian |
|
| Sauce | |||
| ½ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 59 | ml |
green bell peppers
|
|
| 15 | ml |
garlic
minced |
|
| 1 | x |
water
for sauteeing |
*
|
| 237 | ml |
eggplant
cubed |
*
|
| 3E+1 | ml |
water
|
|
| 462.4 | ml/g |
tomatoes
chopped |
|
| 355 | ml |
water
|
|
| 177 | ml |
pearl barley
quick cooking |
|
| 118 | ml |
chili sauce
|
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
honey
or maple syrup |
|
| 5 | ml |
worcestershire sauce
vegetarian |
|
| Sauce | |||
| 2.5 | ml |
marjoram
dried |
*
|
| 1.3 | ml |
black pepper
ground |
|
Directions
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), 1½ 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.
