Eggplant Wheat Berry Casserole

• 2 tablespoons olive oil, or as needed
• 2 pounds eggplant, quartered and sliced, or more to taste
• 1 large onion, chopped
• 1 tablespoon chopped garlic
• 2 cups chicken broth
• 1/2 cup wheat berries
• 1/2 cup barley
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon allspice
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can black beans, rinsed and drained
• 3/4 cup shredded mozzarella cheese

1. Preheat grill for medium heat and lightly oil the grate.
2. Brush eggplant slices with about 1 tablespoon olive oil.
3. Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.
4. Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9x9-inch casserole dish. Sprinkle mozzarella cheese over mixture.
7. Bake in the preheated oven until cheese is melted, about 15 minutes.

olive oil, eggplant, onion, garlic, chicken broth, berries, barley, ground cinnamon, nutmeg, salt, ground black pepper, allspice, tomatoes, black beans, mozzarella cheese

Taken from www.allrecipes.com/recipe/234639/eggplant-wheat-berry-casserole/ (may not work)