Hearty Eggplant-Barley Bake
Yield: 4 servings
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1/2 c Onions, chopped
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1/2 c Mushrooms, chopped
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1/4 c Green peppers, chopped
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1 tbsp Garlic, minced
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Water for sautéing
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1 c Eggplant, cubed
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2 tbsp Water
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1 can Tomatoes, chopped (16 oz)
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1 1/2 c Water
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3/4 c Quick cooking barley (I use
--Pearled barley)
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1/2 c Chili sauce (try to find a "natural" brand)
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1/4 c Fresh parsley, chopped
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1 tsp Maple syrup or other sweetener
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1 tsp Vegetarian Worcestershire sauce
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1/2 tsp Dried marjoram
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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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