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.