Bulgur Pilaf

Inspired by our recent trip to Turkey

2 Tbsp olive oil
1 medium-sized (10" long) zucchini
1 medium eggplant
2 carrots
6-8 button mushrooms
basil
oregano
salt
1 cup Bulgur, soaked in 1 cup water
1 bouillon cube for veggie broth
8 oz. Tomato sauce or 2 oz. Tomato paste, mixed with equal amount of water
Dice eggplant, coat with salt and let it sweat for at least 20 minutes.

Pour oil into wok or high-sided skillet and put on medium heat. Chop zucchini and carrots into medallions or dice them. Chop mushrooms. Throw veggies – including the eggplant, drained of its sweated water – into the skillet and fry for about 5 minutes (the eggplant should turn gray and the zucchini should get soft and brown). Add basil and oregano before pouring Bulgur with its soaking water over the vegetables. Stir well. Add 1 cup of water with the bouillon cube, then let cook over medium-low heat with lid on for 10 minutes. Remove lid, add tomato sauce and salt and stir. Taste here to see if bulgur is soft. If not, cook 10 more minutes over medium heat. If it is soft, cook 5 more minutes until flavors absorb.

Guten Apetit!

Serves 4.