Eggplant and zucchini bulgur pilaf
1 kg eggplant cubed
1/2 kg zucchini cubed
1 onion chopped
4 garlic cloves minced
1 tsp tomato paste
4 tomatoes chopped
2 cups coarse bulgur
4 cups water
1 tsp paprika
1 tsp cumin
salt and pepper
Heat oil in a pot and saute the eggplant cubes. When browned, set aside.
Saute in the same pot the zucchini cubes, then set aside.
In the same pot, saute the onion, then the garlic.
Add the tomatoes, and the tomato paste, the spices, salt and pepper and let cook for 5 mn.
Add the bulgur, eggplants, zucchinis and water. Toss to combine.
Cover the pot and allow to cook on low heat for about 25 mn or until bulgur absorbs the water.