Barley Caponata

(1 vote)

2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
4 cups chopped eggplant
1 red or green bell pepper, chopped
1/2 pound 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 can (15 ounces) garbanzo beans, drained
1 can (14 1/2 ounces) diced tomatoes and juice
1 can (8 ounces) tomato sauce
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/4 cup balsamic vinegar
1/2 cup chopped pimiento-stuffed green olives
10 drops red pepper sauce, or to taste

Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally. Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes. Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.

Makes 8 servings.



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