Ingredients
- 1 water for sauteeing
- 1 1/2 c water
- 1 c eggplant
- 3/4 c quick-cooking barley
- 1/2 c chili sauce
- 1/2 c onions
- 1/2 c mushrooms
- 1/4 c green peppers
- 2 tb water
- 1 tb garlic
- 1/4 c parsley (fresh)
- 1 ts honey
- 1 ts vegetarian worcestershire
- 1/4 ts black pepper (ground)
- 1/2 ts marjoram (dried)
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.
