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Barley Ratatouille

Ingredients
  Olive oil/Oil 1 Tablespoon
  Unpeeled eggplant 1 Cup (16 tbs), chopped
  Green onions 1⁄2 Cup (8 tbs), chopped
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  Zucchini 1⁄2 Cup (8 tbs), chopped
  Water 1 1⁄2 Cup (24 tbs)
  Canned stewed tomatoes 16 Ounce (1 Can)
  Uncooked barley 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
Directions

MAKING
1) Take a large skillet and heat oil in it over medium heat.
2) Add green onions, eggplant, zucchini and green pepper. Mix nicely.
3) Cook until the vegetables are lightly browned, stirring constantly.
4) Stir in tomatoes, water, salt, barley, basil and oregano. Bring the mixture to a boil.
5) Reduce heat and cover. Simmer for about 45-50 minutes or until barley turns tender and sauce gets thickened, stirring constantly.

SERVING
6) Spoon out ratatouille in bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Rice, Barley
Interest: 
Holiday, Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes
Servings: 
4

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