Mediterranean Eggplant And Barley Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
350
FAT
67%
CHOL
4%
SOD
31%

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Ingredients for 8 servings

1 1/2 lb eggplant, cut into 1/2-inch cubes

3/4 lb zucchini, cut into 1/2-inch cubes

10 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup chopped scallion (from 1 bunch)

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)

1 1/4 cups pearl barley (8 oz)

1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)

3/4 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 lb cherry tomatoes, quartered

1/3 cup Kalamata or other brine-cured black olives, pitted and halved

1/2 cup thinly sliced red onion, rinsed and drained if desired

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

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