Vegetable-Cheese-Barley Bake - cooking recipe

Ingredients

1 Tbsp. olive oil
2 cloves garlic, minced
1 1/2 c. onions, chopped
2 to 3 average carrots, sliced
2 to 3 medium zucchini, sliced
2 to 3 medium potatoes, sliced
1/2 lb. eggplant, peeled and cut in 1/2 to 1-inch dices (optional)
3/4 c. barley, rinsed in colander
1 1/2 c. tomato broth (from drained tomatoes or diluted juice or puree)
1 tsp. salt
1 tsp. oregano
pepper to taste
2 c. Jack or Cheddar cheese, shredded

Preparation

Heat oil in a large, heavy skillet and saute garlic and onions until softened, 3 to 5 minutes.
Add remaining vegetables and saute, stirring a few times, for 5 minutes.
Add barley, tomato broth and seasonings; bring to a boil.
Cover and simmer for about 10 minutes.