| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Vegan | Main dish, Grain, Vegetables, Low-fat, Favorites | 4 | Servings |
INGREDIENTS
| 1/2 | c | Onions, chopped |
| 1/2 | c | Mushrooms, chopped |
| 1/4 | c | Green peppers, chopped |
| 1 | tb | Garlic, minced |
| Water for sauteeing | ||
| 1 | c | Eggplant, cubed |
| 2 | tb | Water |
| 1 | cn | 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 | ts | Honey (Maple syrup if vegan) |
| 1 | ts | Vegetarian Worcestershire sauce |
| 1/2 | ts | Dried marjoram |
| 1/4 | ts | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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