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 |
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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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