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

1. Bake eggplant and green pepper in crock pot on low for 1 hour.

2. Remove and peel eggplant.

3. Seed pepper and chop with eggplant. Set aside.

4. Brown onions in oil in skillet; add carrots, celery and butter; saute 2-3 minutes.

5. Add barley; saute 2-3 minutes.

6. Stir in pimento and soup mix; stir well.

7. Turn into crock pot; add eggplant and pepper.

8. Rinse out skillet with boiling water. Add water to crock pot. Add vinegar, salt and pepper.

9. Cover and cook on low heat 6 hours.

10. Stir before serving, garnish with grated cheese. Serves 6.