Ingredients
- 1 water for sauteeing
- 350 ml water
- 240 gr eggplant
- 150 gr quick-cooking barley
- 120 ml chili sauce
- 60 gr onions
- 45 gr mushrooms
- 34 gr green peppers
- 30 ml water
- 8 gr garlic
- 7 gr parsley (fresh)
- 5 ml honey
- 5 gr vegetarian worcestershire
- 1 gr black pepper (ground)
- 1 gr 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 tablespoon. water; saute until softened, about 10 minutes. Add the tomatoes (with their juice), 1.5 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.
