Barley Caponata

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.

• Ready In: 40 mins
• Serves: 8

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 1/2ounce) 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.