Recipe - Hearty Eggplant-Barley Bake

One half cup Onions, chopped
One half cup Mushrooms, chopped
One fourth cup Green peppers, chopped
1 tablespoon Garlic, minced
Water for sauteeing
1 cup Eggplant, cubed
2 tablespoon Water
1 cn Tomatoes, chopped (16 oz)
1 One half cup Water
Three fourths cup Quick cooking barley (I use
Pearled barley)
One half cup Chili sauce (try to find a
"natural" brand)
One fourth cup Fresh parsley, chopped
1 teaspoon Honey (Maple syrup if vegan)
1 teaspoon Vegetarian Worcestershire
sauce
One half teaspoon Dried marjoram
One fourth teaspoon Ground black pepper

In a large nostick 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini