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eggplant-barley-bake recipe

Date:    Mon, 27 Jun 94 22:05:30 EDT
 From:    SUSAN WYLDER (ZF_WYLDER@scsu.edu)
 ---------- Recipe via Meal-Master (tm) v8.00 (BB)
       Title: Hearty Eggplant-Barley Bake
  Categories: Main dish, Grain, Vegetables, Low-fat, Favorites
       Yield: 4 servings
     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
     1/2 ts Dried marjoram
     1/4 ts Ground black pepper
   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.
  Adapted from Prevention Magazine, March 1992
 kwvegan vegan