Ingredients
- 1 1/2 lb eggplant, cut into 1/2-inch cubes
- 3/4 lb zucchini, cut into 1/2-inch cubes
- 10 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped scallion (from 1 bunch)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 1/4 cups pearl barley (8 oz)
- 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1/2 lb cherry tomatoes, quartered
- 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 1/2 cup thinly sliced red onion, rinsed and drained if desired
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
Description
The Deep Flavors In This Lush And Hearty Dish Are Too Good For Anyone To Pass Up.
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