|6 cups / 1.5 L||1/2 inch diced eggplant|
|1 pint||cherry tomatoes|
|3 tbsp / 40 ml||olive oil, divided|
|1/2 tsp / 2 ml||black pepper, divided|
|5 cups / 1.25 L||sodium-reduced chicken broth|
|2 cups / 500 ml||water|
|1.5 cups / 375 ml||finely chopped onion|
|1 cup / 250 ml||uncooked pearl barley|
|2 tsp / 10 ml||minced garlic|
|1/2 cup / 125 ml||dry white wine|
|1/4 tsp / 1 ml||salt|
|1/2 cup / 2 oz||crumbled soft goat cheese|
|1/4 cup / 50 ml||thinly sliced fresh basil|
|1/4 cup / 50 ml||pine nuts, toasted|
Preheat oven to 400°.
Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).
Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.