Barley Caponata

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 4 cups chopped eggplants
• 1 bell pepper, chopped
• 1/2 lb fresh button mushrooms, sliced
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil, crushed
• 1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
• 2 cups cooked pearl barley
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• 1 teaspoon seasoning salt
• 1 teaspoon seasoned pepper
• 1/4 cup balsamic vinegar
• 1/2 cup chopped pimento stuffed olive
• 10 drops red pepper sauce (to taste)

1. Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally.
2. Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes.
3. Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes.
4. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.

olive oil, onion, garlic, eggplants, bell pepper, fresh button mushrooms, fresh basil, fresh oregano, barley, garbanzo beans, tomatoes, tomato sauce, salt, pepper, balsamic vinegar, pimento stuffed olive, pepper sauce

Taken from www.food.com/recipe/barley-caponata-325898 (may not work)