Course : Eggplant
Serves: 4
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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 / Directions:

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.

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