Israeli Barley Stew

Ingredients

 * 1 med. eggplant
 * 1 med. green pepper
 * 2 onions, peeled & chopped
 * 3 tbsp. corn oil
 * 3 carrots, finely chopped
 * 1 rib celery, finely chopped
 * 2 tbsp. butter
 * 1 c. pearl barley
 * 1 jar (2 oz.) pimentos, drained
 * 1 pkg. mushroom-onion soup mix
 * 3 c. boiling water
 * 1 tsp. salt
 * 1 tsp. fresh ground black pepper
 * Grated Parmesan cheese (for garnish)
 * 1 tbsp. vinegar

Directions

 * 1) Bake eggplant and green pepper in crock pot on low for 1 hour.
 * 2) Remove and peel eggplant.
 * 3) Seed pepper and chop with eggplant. Set aside.
 * 4) Brown onions in oil in skillet; add carrots, celery and butter; saute 2-3 minutes.
 * 5) Add barley; saute 2-3 minutes.
 * 6) Stir in pimento and soup mix; stir well.
 * 7) Turn into crock pot; add eggplant and pepper.
 * 8) Rinse out skillet with boiling water. Add water to crock pot. Add vinegar, salt and pepper.
 * 9) Cover and cook on low heat 6 hours.
 * 10) Stir before serving, garnish with grated cheese.