INGREDIENTS
1 1/2 lbs
eggplant
3/4 lb
zucchini
10 tbsp
olive oil
1 tsp
salt
1 tsp
pepper
1 cup
scallion
1 1/2 tsp
ground cumin
1/2 tsp
ground coriander
1/4 tsp
cayenne
8 ozs
pearl barley
14 ozs
chicken broth
3/4 cup
water
2 tbsp
lemon juice
1
garlic clove
1/4 tsp
sugar
1/2 lb
cherry tomatoes
1/3 cup
kalamata
1/2 cup
onion
1 cup
flat-leaf parsley
1/2 cup
mint