Eggplant Wheat Berry Casserole

Ingredients

• 2 tablespoons olive oil, or as needed
• 2 pounds eggplant, quartered and sliced, or more to taste
• 1 large onion, chopped
• 1 tablespoon chopped garlic
• 2 cups chicken broth
• 1/2 cup wheat berries
• 1/2 cup barley
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt, or more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon allspice
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can black beans, rinsed and drained
• 3/4 cup shredded mozzarella cheese

Directions

Preheat grill for medium heat and lightly oil the grate.

Brush eggplant slices with about 1 tablespoon olive oil.

Grill eggplant on the preheated grill until tender and lightly browned, about 5 minutes per side.

Heat remaining 1 tablespoon olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, 5 to 10 minutes. Add chicken broth, wheat berries, barley, cinnamon, nutmeg, salt, pepper, and allspice to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer until wheat berries are tender and some liquid is still remaining, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir tomatoes and black beans into wheat berries mixture; remove pot from heat. Stir eggplant into wheat berries mixture; pour into a 9×9-inch casserole dish. Sprinkle mozzarella cheese over mixture.

Bake in the preheated oven until cheese is melted, about 15 minutes.