2 1/8 cup wheat berries
12 cups water
2 lb eggplant, cut into ½-inch cubes
28 oz canned diced tomatoes
4 zucchini, cut crosswise into ½-inch-thick slices
2 onions, cut into ½-inch-thick slices and separated into rings
1 red bell pepper, stemmed, seeded, and cut into ¾-inch squares
¼ cup canned pitted olives, drained and sliced
4 garlic cloves, minced
¼ t cayenne pepper
¼ cup chopped parsley
2 T red wine vinegar
6 fresh parsley sprigs
In a large pot, combine the wheat berries and water. Bring to a boil, reduce heat to low, cover, and simmer until most of the water has been absorbed and the wheat berries are chewy and tender, about 1 ½ hours. Drain.
Meanwhile, preheat an oven to 400 degrees.
Ina large oven proof casserole or roasting pan, combine the eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake, stirring once or twice, until the vegetables are tender, about 1 hour.
To serve, stir the chopped parsley and vinegar into the vegetables. Divide the wheat berries among individual plates. Top each with an equal amount of the vegetables. Garnish with a parsley sprig.
If using this recipe as a Food Storage meal, use dehydrated vegetables.
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