Ingredients

• 2/3 cup pearl barley
• 1 large eggplant, cut into 1-inch cubes
• 1 tablespoon kosher salt
• 2 teaspoons extra-virgin olive oil
• 1 onion, slivered
• 1 clove garlic, minced
• 1 15-ounce c crushed tomatoes
• 4 tablespoon finely chopped fresh basil, divided, plus whole leaves for garnish
• 1/4 cup lemon juice
• 3 tablespoon mild honey
• 1 15-ounce c cannellini beans, rinsed
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Cook barley in a large saucepan of boiling salted water until just tender, 30 to 35 minutes. Drain and rinse under cold water.

Step 2

Meanwhile, place eggplant in a large colander and sprinkle with salt. Let stand for 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until beginning to color, about 6 to 8 minutes. Stir in prepared eggplant, tomatoes, 2 tablespoons basil, lemon juice and honey. Cover, reduce heat to low and simmer until the eggplant is tender, 10 to 15 minutes.

Step 4

Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining 2 tablespoons chopped basil. Serve hot, garnished with whole basil leaves.