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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