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Ingredients: 1/2 Cup(s) Onions, chopped 1/2 Cup(s) Mushrooms, chopped 1/4 Cup(s) Green peppers, chopped 1 Tablespoon(s) Garlic, minced 1 Cup(s) Eggplant, cubed 2 Tablespoon(s) Dried Thyme 1 Can(s) Tomatoes, chopped (16 oz) 3/4 Cup(s) Quick cooking barley (I use 1/2 Cup(s) Chili sauce (try to find a "natural" brand) 1/4 Cup(s) Fresh parsley, chopped 1 Teaspoon(s) Honey (Maple syrup if vegan) 1 Teaspoon(s) Vegetarian Worcestershire 1/2 Teaspoon(s) Dried marjoram 1/4 Teaspoon(s) Ground black pepper Directions: 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.
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