Category: Side Dishes

Serves: 4

Ingredients

• 6 cups (1/2-inch) diced eggplant
• 1 pint cherry tomatoes
• 3 Tbsp olive oil, divided
• 1/2 tsp black pepper, divided
• 5 cups fat-free, less-sodium chicken broth
• 2 cups water
• 1 1/2 cups finely chopped onion
• 1 cup uncooked pearl barely
• 2 tsp minced garlic
• 1/2 cup dry white wine
• 1/4 tsp salt
• 1/2 cup (2 oz) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted

Directions

1. Preheat oven ro 400F.
2. Combine eggplant, tomatoes, 2 Tbsp oil, and 1/4 tsp pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400F for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
4. Heat remaining 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 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, sitrring frequently. Cook 5 minutes or until liquid is nearly absorbed, sitrring constantly. Add remaining broth mixture, 1 cup at a time, sitrring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes). Gently stir in eggplant mixture, remaining 1/4 tsp pepper, and salt. Top with cheese, basil and nuts.

Nutrition Facts

Calories 453, Fat 20.3g (Sat 4.2g), Protein 14.5g, Carbohydrates 57.5g, Fiber 15.5g, Cholesterol 7mg, Iron 3.4mg, Sodium 697mg, Calcium 93mg