Ingredients

1 1/2 pound eggplant, cut into 1/2-inch cubes

3/4 pound 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 pound 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

• Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Description

The Deep Flavors In This Lush And Hearty Dish Are Too Good For Anyone To Pass Up. Vegetarians Can Substitute Water For The Chicken Broth And...

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