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
--sauce
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