200g Mt Zero Pearled Barley, rinsed
2 medium size eggplants
30g unsalted butter
90ml olive oil
1 teaspoon sweet paprika
1 brown onion, diced
1 large chorizo sausage, diced
1 teaspoon garlic
1 large red capsicum, diced
1/2 cup Spanish green olives, pitted and diced 400g tinned chopped tomatoes
700ml vegetable stock
1L passata fresh lemons, sliced to garnish