Line a rimmed baking sheet with foil. Halve eggplants lengthwise, scoop out flesh leaving a half inch thick shell. Coat with non-stick spray. Invert on baking sheet. Chop up scooped out eggplant. Coat a large skillet with spray. Over medium heat cook chicken, peppers, onion, chopped eggplant and garlic 4 minutes. Add tomatoes, water, and barley. Reduce heat and cover for 25 mins or until barley is tender. Meanwhile, broil eggplant shells for 12 mins. or until charred and soft. Turning once. Stir spinach and basil into chicken mixture, spoon into eggplant halves and top with Romano cheese.