Ingredients Jump to Instructions ↓

  1. 2/3 cup pearl barley

  2. 1 large eggplant, cut into 1-inch cubes

  3. 1 tablespoon kosher salt

  4. 2 teaspoons extra-virgin olive oil

  5. 1 onion, slivered

  6. 1 clove garlic, minced

  7. 1 15-ounce can crushed tomatoes

  8. 4 tablespoons finely chopped fresh basil, divided, plus whole leaves for garnish

  9. 1/4 cup lemon juice

  10. 3 tablespoons mild honey

  11. 1 15-ounce can cannellini beans, rinsed

  12. Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.

  2. Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.

  3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.

  4. Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.


Send feedback