Title: Hearty eggplant-barley bake
 Categories: Main dish, Grain, Vegetables, Low-fat, Favorites
      Yield: 4 Servings
 
    1/2 c  Onions, chopped
    1/2 c  Mushrooms, chopped
    1/4 c  Green peppers, chopped
      1 tb Garlic, minced
           Water for sauteeing
      1 c  Eggplant, cubed
      2 tb Water
      1 cn Tomatoes, chopped (16 oz)
  1 1/2 c  Water
    3/4 c  Quick cooking barley (I use
           --Pearled barley)
    1/2 c  Chili sauce (try to find a
           -"natural" brand)
    1/4 c  Fresh parsley, chopped
      1 ts Honey (Maple syrup if vegan)
      1 ts Vegetarian Worcestershire
           --sauce
    1/2 ts Dried marjoram
    1/4 ts Ground black pepper
 
  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.