1In a large saucepan of boiling salted water, cook barley until al dente, 30-35 minutes. Drain and rinse under cold water; set aside.
2Meanwhile, place eggplant in a large colander and sprinkle with salt. Let sit 30 minutes. Rinse with cold water and squeeze firmly to remove excess moisture.
3In a large skillet, heat oil over medium heat. Add onion and garlic and sauté until beginning to color, 6-8 minutes. Stir in prepared eggplant, tomatoes, half the chopped basil, lemon juice and honey. Cover, reduce heat to low and simmer until eggplant is tender, 10-15 minutes.
Stir in reserved barley and beans and heat for 2 minutes. Season with salt and pepper and stir in remaining basil.