Ingredients:
| 1/2 |
cup |
Onions, chopped |
| 1/2 |
cup |
Mushrooms, chopped |
| 1/4 |
cup |
Green peppers, chopped |
| 1 |
Tablespoon |
Garlic, minced |
| 1 |
Cup |
Water for sauteeing |
| 1 |
cup |
Eggplant, cubed |
| 2 |
Tablespoon |
Water |
| 16 |
Ounces |
Tomatoes, chopped |
| 1 1/2 |
cup |
Water |
| 3/4 |
cup |
Quick cooking barley (I use Pearled barley) |
| 1/2 |
cup |
Chili sauce (try to find a inchnatural inch brand) |
| 1/4 |
cup |
Fresh parsley, chopped |
| 1 |
Tablespoon |
Honey (Maple syrup if vegan) |
| 1 |
Tablespoon |
Vegetarian Worcestershire sauce |
| 1/2 |
Teaspoon |
Dried marjoram |
| 1/4 |
Teaspoon |
Ground black pepper |
|
Preparation:
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. |
