BARLEY VEGETABLE STEW


¾	lb eggplant, peeled and cut in 1" cubes
2	zucchini, sliced thin
2	carrots, sliced thin
½	cups chopped onion
2	cloves garlic, minced
¾	cup medium pearl barley
1	1lb can tomatoes, undrained	
1½	cups beef stock 
1	tsp dried oregano
1	tsp salt
½	tsp pepper
2	cups shredded Monterey Jack cheese, divided
	oil for sauteing

Preheat oven to 350 degrees.  In large, deep skillet sauté eggplant over moderately high heat, 3 minutes.  Transfer to 1 ½ quart casserole.  Sauté zucchini and carrots for 3 minutes and transfer to casserole.  Sauté onions and garlic 5-7 minutes over moderate heat. Add barley and sauté 3 minutes.  Stir in tomatoes, broth, oregano and
salt and pepper and bring to boiling point.  Transfer to casserole. Add one cup cheese, stir and bake, covered, 45 minutes. Sprinkle remaining cup of cheese on top and bake, uncovered, 15 minutes longer. 
SERVES:	6					SOURCE: WWR, 7.24.01