Hearty Eggplant-Barley Bake

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.