One pint of water

One teaspoon vegetable bullion

One shallot or red onion, chopped

1 clove garlic, chopped

Half a cup pine nuts

One quarter cup pumpkin seeds

2 large aubergines (unwaxed or washed thoroughly).

Organic olive oil

1 Red or yellow (not green) pepper, chopped

One stick celery with leaves, chopped

2 cloves garlic, minced

Half one small (not to hot unless desired) Chilli.

Half a cup of water

Extra virgin olive oil

Directions

1. Place in a large saucepan the barley flakes, water, salt, onion, and garlic. Cover and bring to a boil over high heat.

2. Turn heat to low and steam 25 to 30 minutes, until all liquid is absorbed.   Turn off heat and set aside for10 minutes.

3. Dry roast the pine nuts and pumpkin seeds in a dry pan for 2-3 minutes

4. Cut aubergines lengthwise.

5. Remove pulp leaving a 1/2" (1 cm) rind. Brush the skin with olive oil, and place on a baking sheet. Roast until pulp begins to soften then remove to cool

6. Chop aubergine pulp and gently stir fry.

5. Add the peppers, onions, garlic, salt, water, and additional olive oil to stir-fry pan and sauté over high heat, stirring frequently, until softened, about 10 to 12 minutes.

7. Add cooked barley flakes and toasted nuts and seeds to stir-fry pan and mix well. Adjust seasoning if needed.

8. Spoon barley mixture into eggplant rinds and bake uncovered at 350 F (Gas Mark 4) for 25 to 30 minutes.

9. Add freshly chopped basil or chervil to the final dish