Ingredients
- 1 cup Bulgur Coarse - rinsed and drained
- 1 Eggplant - medium, chopped (I used 1 Japanese eggplant)
- 1 Zucchini - medium, chopped
- 1 Onion - medium, chopped
- 1 Red Pepper - medium, diced (I didn't have any peppers on hand, so skipped it)
- 1 Jalapeno pepper - small, chopped
- 1 Tomato - medium, chopped
- 2 tsps Red bell pepper paste - (I used harissa)
- 2 tsp Tomato paste
- 1¾ cups water Hot
- ¼ cup Mint leaves - finely chopped
- to taste Salt
Instructions
- Heat 2tbsp oil in a saute pan, add the onion and cook till it turns translucent, about 3~4 minutes.
- Add the tomato paste and red pepper paste. Mix well and cook for 2~3 minutes.
- Next add the chopped eggplant, zucchini, jalapeno and red pepper. Mix well, cover and cook till the veggies are tender, about 6~8 minutes.
- Add the chopped tomato and cook till tomato is softened, about 2~3 minutes.
- Add the rinsed and drained bulgur. Mix well to coat bulgur with the veggie mixture; cook for 3~4 minutes.
- Slowly pour in the hot water and stir in salt. Cover and cook on medium low flame until all the water evaporates and bulgur is completely cooked through. Garnish with chopped mint and serve.
Notes
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