mediterranean Eggplant and Barley Salad

This is one of the most delicious salads i've ever made and i found it here.

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes

3/4 lb zucchini, cut into 1/2-inch cubes

10 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup chopped scallion (from 1 bunch)

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne (note: adjust to taste)

1 1/4 cups pearl barley (8 oz)

1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)

3/4 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 lb cherry tomatoes, quartered

1/3 cup Kalamata or other brine-cured black olives, pitted and halved

1/2 cup thinly sliced red onion, rinsed and drained if desired

1 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. 
• Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. 
• Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: 

• Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. 
• Add barley and cook, stirring until well coated with oil, 2 minutes more. 
• Add broth and water and bring to a boil. 
• Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. 
• Remove from heat and let stand, covered, 5 minutes. 
• Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: 

• Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. 
• Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.