Eggplant and Barley Salad - Full Belly Farm

Ingredients

• 1 eggplant (about 1 1/2 lbs) cut into 1/2-inch cubes
• 3/4 lb. zucchini, cut into 1/2-inch cubes
• olive oil
• 1 t salt
• 1 t black pepper
• 1 cup thinly sliced onion
• 1 1/2 t ground cumin
• 1/2 t ground coriander
• 1/4 t cayenne
• 1 1/4 c pearl barley
• 8 to 14 oz of chicken or vegetable broth
• water
• 2 T fresh lemon juice
• 2 or 3 cloves garlic
• 1/2 lb. tomatoes, chopped
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint