Hearty Eggplant-Barley Bake

• 1/2 cup onions chopped
• 1/2 cup mushrooms chopped
• 1/4 cup green bell peppers
• 1 tablespoon garlic minced
• 1 x water for sauteeing
• 1 cup eggplant cubed
• 2 tablespoons water
• 16 ounces tomatoes chopped
• 1 1/2 cups water
• 3/4 cup pearl barley quick cooking
• 1/2 cup chili sauce
• 1/4 cup parsley leaves fresh, chopped
• 1 teaspoon honey or maple syrup
• 1 teaspoon worcestershire sauce vegetarian
• 1/2 teaspoon marjoram dried
• 1/4 teaspoon black pepper ground

1. In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers, and garlic in 1 tbs.
2. water until softened, about 5 minutes.
3. Add eggplant and 2 tbsp.
4. water; saute until softened, about 10 minutes.
5. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), Worcestershire sauce, marjoram, and black pepper.
6. Bring to a boil and simmer for 20 minutes, or until barley is tender.

onions, mushrooms, green bell peppers, garlic, water, eggplant cubed, water, tomatoes, water, pearl barley, chili sauce, parsley, honey, worcestershire sauce vegetarian, marjoram dried, black pepper

Taken from recipeland.com/recipe/v/hearty-eggplant-barley-bake-37601 (may not work)