SWEET & SOUR BARLEY-BEAN STEW


2/3 cup pearl barley

1 large eggplant; cut into 1-inch cubes

1 tablspoon kosher salt

kosher salt; to taste

2 teaspoons olive oil

1 medium onion; slivered

1 clove garlic; minced

1 (15 oz.) can crushed tomatoes

1 tablespoon dried basil

1/4 cup lemon juice

3 tablespoons mild honey

1 (15 oz.) can cannellini beans; drained & rinsed

freshly ground black pepper; to taste

---------------------------------------------------------------------------

1. In a large saucepan of boiling, salted water, cook barley until al
dente, 30 to 35 minutes. Drain and rinse under cold water. Set aside.

2. Place eggplant in a large colander and sprinkle with 1 tablespoon salt.
Let sit for 30 minutes. Rinse with cold water and squeeze firmly to remove
excess moisture.

3. In a large, non-stick skillet, heat oil over medium heat. Add onion and
garlic and saute until beginning to color, about 6 to 8 minutes. Stir in
prepared eggplant, tomatoes, 1/2 tablespoon basil, lemon juice and honey.
Cover, reduce heat to low and simmer until eggplant is tender, 10 to 15
minutes.

4. Stir in reserved barley and beans; heat for 2 minutes. Season with salt
and pepper; stir in remaining 1/2 tablespoon basil. Serve hot.

* NOTE: The stew can be prepared ahead and stored, covered, in the
refrigerator for up to 2 days or in the freezer for up to 2 months.

** CHEF'S NOTE: Serving suggestion - crisp, sesame-seeded Lavash crackers
and a cucumber salad with yogurt would complete this savory vegetarian
dinner.

Yields 4 servings

CALORIES: 425; PROTEIN: 16g; FAT: 4g; CARBS: 86g; FIBER: 16g; CHOL: 0mg;
SODIUM: 720mg.
