Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.
Source: www.myrecipes.com