Israeli Barley Stew

== Description ==
== 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 ==
# Bake Eggplant and green pepper in crock pot on low for 1 hour.
# Remove and peel Eggplant.
# Seed pepper and chop with Eggplant. Set aside.
# Brown onions in oil in skillet; add carrots, celery and butter; saute 2–3 minutes.
# Add Barley; saute 2–3 minutes.
# Stir in pimento and soup mix; stir well.
# Turn into crock pot; add Eggplant and pepper.
# Rinse out skillet with boiling water. Add water to crock pot. Add vinegar, salt and pepper.
# Cover and cook on low heat 6 hours.
# Stir before serving, garnish with grated Cheese.
Category:Allspice Recipes
Category:Barley Recipes
Category:Pimento Recipes
Category:Cheese Recipes
Category:Corn oil Recipes
Category:Eggplant Recipes
Category:Green bell pepper Recipes
Category:Israeli Recipes
Category:Israeli Vegetarian
Category:Onion soup mix Recipes