Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   cup          Onions, chopped
     1/2   cup          Mushrooms, chopped
     1/4   cup          Green peppers, chopped
   1       Tablespoon   Garlic, minced
                        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 "natural" 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.