Foodie Friday: Barley Caponata

My husband loves barley.  I mean, LOVES it.  He will eat it in almost any form: pilaf, soup, plain, you name it.  I made this dish quite often last year and the year before, but it hasn't really appealed to me this Lent (and I'm not tolerating chickpeas very well any more), but it is a good hearty recipe.  You could also use brown rice, orzo, or any other separated grain in place of the barley.

Image courtesy of National Barley Council: barleyfoods.org

Barley Caponata
from National Barley Council

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, finely chopped
• 4 cups chopped eggplant (one large eggplant is enough)
• 1 red or green bell pepper, chopped
• 1/2 pound small fresh button mushrooms, sliced
• 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
• 1-1/2 tablespoons chopped fresh oregano leaves or 1-1/2 teaspoons dried oregano leaves, crushed
• 2 cups cooked pearl barley (see cooking directions below)
• 1 can (15 ounces) garbanzo beans, drained
• 1 can (14-1/2 ounces) diced tomatoes and juice
• 1 can (8 ounces) tomato sauce1 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

Heat oil in large skillet over medium heat. Add onion and garlic; sauté until golden, stirring occasionally. Add eggplant, bell pepper, mushrooms, basil and oregano; sauté 10 minutes. Stir in cooked barley, garbanzo beans, diced tomatoes and juice, tomato sauce, salt and pepper. Simmer 10 minutes. Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer. Makes 8 servings.

To cook pearl barley
Place 1 cup pearl barley, 3 cups water and 1/2 teaspoon salt in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. (Place extra cooked barley in an airtight container and freeze for use later.)