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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This meatless dish packs in 14 grams of fiber, 9 grams of protein and no cholesterol. The recipe is from the National Barley Foods Council. Ingredients:
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) |
Directions:
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.
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