Sweet and Sour Bean and Barley Sauce

Ingredients:
This can double as a thin stew or a hearty sauce; as a sauce, serve over couscous, toasted barley, kasha, or brown rice. You can freeze leftovers.

Ingredients:
1/2 cup dried white beans
3 cups peeled and cubed eggplant
2 tablespoons olive oil
1 pound onions, diced
4 cloves garlic, minced
1 quart canned diced tomatoes, with juice
2 teaspoons chopped fresh basil
1/2 cup fresh lemon juice
2 ounces orange juice concentrate
1 pound barley, cooked and drained
2 teaspoons ground black pepper

Directions:
Soak beans in water to cover until they have doubled in size (at least 3 hours). Drain and place in a medium-sized saucepan. Cover with fresh water and cook until tender, about 40 minutes. Drain and set aside. Place eggplant in a colander, sprinkle with salt, and allow to drain for 20 minutes. Rinse eggplant and squeeze out excess water.

Heat oil in a large frying pan. Add onions and garlic and saute until soft, about 5 minutes. Add eggplant, stirring, and cook for 5 minutes.

Add tomatoes, basil, lemon juice, and orange juice concentrate. Cover and simmer until eggplant is tender, about 20 minutes.

Add cooked beans and barley; and stir to combine. Season with pepper.

Serve as a chunky sauce or puree in your blender or food processor to the desired texture.

Yield: 1/2 gallon or sixteen 4-ounce servings

Total calories per serving: 173
Carbohydrates: 34 grams
Sodium: 90 milligrams
Fat: 3 grams
Protein: 6 grams
Fiber: 2 grams