Wheat Berries with Vegetables

This is a great recipe to make and have a great veggie side dish, or omelet filling to use all week. I like to make the wheat berries separately and add them to the veggies when I eat them, so if I ate more carbs during the day I can cut back here. I also leave out the onions and garlic and I really like it--nice and light and really colorful and pretty dish.

Serves 8 to 10 as a side dish.
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets (I use frozen)
2 teaspoons olive oil
1 medium yellow onion, peeled and diced (optional)
2 cloves garlic, peeled and minced (optional)
One 28-ounce can tomatoes, chopped and drained
1/4 cup chopped fresh oregano or a teaspoon of dried
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces OR 1 acorn squash
1/2 coarse salt
1/4 teaspoon freshly ground pepper

Directions
Preheat the oven to 400.
If using, slice the acron squash into wedges and spray lightly with pam. Place in a baking sheet, cover with foil and roast for 15-20 min until soft.

Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

Steam the broccoli, once bright green and tender sprinkle with cold water and drain.

Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli, acorn squash (if using) and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.