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  Recipe Home » Main Course » Hearty Eggplant-Barley Bake
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  Hearty Eggplant-Barley Bake
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:
1/2 cup Onions, chopped
1/2 cup Mushrooms, chopped
1/4 cup Green peppers, chopped
1 tbsp Garlic, minced
Water for sauteeing
1 cup Eggplant, cubed
2 tbsp Water
1 can Tomatoes, chopped (16 oz)
1 1/2 cup Water
3/4 cup Quick cooking barley (I use -Pearled barley)
1/2 cup Chili sauce (try to find a "natural" brand)
1/4 cup Fresh parsley, chopped
1 tsp Honey (Maple syrup if vegan)
1 tsp Vegetarian Worcestershire -sauce
1/2 tsp Dried marjoram
1/4 tsp Ground black pepper
Instructions:
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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