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Hearty Eggplant-barley Bake

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Eggs Vegan Favorites, Grain, Low-fat, Main dish, Vegetables 4 Servings

INGREDIENTS

1/2 c Onions, chopped
1/2 c Mushrooms, chopped
1/4 c Green peppers, chopped
1 T Garlic, minced
Water for sauteeing
1 c Eggplant, cubed
2 T Water
1 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 t Honey, Maple syrup if vegan
1 t Vegetarian Worcestershire
sauce
1/2 t Dried marjoram
1/4 t 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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