Barley Caponata - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, finely chopped
4 cups chopped eggplants
1 bell pepper, chopped
1/2 lb fresh button mushrooms, sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil, crushed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano, crushed
2 cups cooked pearl barley
1 (15 ounce) can garbanzo beans, drained
1 (14 1/2 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato sauce
1 teaspoon seasoning salt
1 teaspoon seasoned pepper
1/4 cup balsamic vinegar
1/2 cup chopped pimento stuffed olive
10 drops red pepper sauce (to taste)

Preparation

Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally.
Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes.
Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes.
Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.