This is a salad which is a meal, with subtle flavors from the cumin, coriander and cayenne added to the broth in which the barley cooks.  Leftovers keep well for a mid week snack.

1 medium eggplant cut into 1 inch cubes
1 small zucchini cut into 1/2 inch rounds
EVOO
1 tsp salt
1 tsp pepper
1 cup chopped scallions
1.5 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne
1.25 cups pearl barley (8 OZ)
1 14 oz can of chicken broth
3/4 cup water
2 tbsp fresh lemon juice
1 clove garlic minced
1/4 tsp sugar
1/2 lb of cherry tomatoes halved
1/3 cup Kalamata or other black olives
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat leaf parsley
1/2 cup chopped mint
1/3 cup shaved ricotta salata

Preheat oven to 425F. Toss the eggplant and zucchini with 5 tbsp oil, 1 tsp salt, and pepper.  Line a cookie sheet with parchment paper and spread eggplant and zucchini on sheet.  Roast 20-25 minutes until golden brown and tender.  Remove from oven and let cool.

Heat 2 tbsp oil in heavy pot over medium-high heat until hot, then add scallions, cumin, coriander, and cayenne and stir for 1 minute.  Add barley and stir until well coated 2 minutes more.  Add chicken stock and wter and bring to a boil.  Reduce heat and simmer, covered 30-40 minutes.  Remove from heat and let stand 5 minutes.  Transfer to flat sheet and let cool about 20 minutes.

Whisk together lemon, garlic, sugar, salt, pepper and 3 Tbsp oil in large bowl.  Add cooled barley, roasted vegetables, and remaining ingredients.  Scatter ricotta salata over top.