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Israeli Barley Stew

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Description Edit

Ingredients Edit

Directions Edit

  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.

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