Eggplant bulgur pilaf

Ingredients:

- 1 kg eggplant cut into 2 cm cubes
- 4 tablespoons olive oil
- 1 onion finely chopped onions
- 1 yellow or red pepper chopped into 1 cm cubes
- 1 tablespoon tomato paste
- 1 tablespoon chopped roasted red pepper (optional)
- 4 medium tomatoes chopped (4 cups)
- 1 teaspoon paprika
- 1 teaspoon allspice
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 teaspoons salt
- 2 cups coarse bulgur
- 4 cups water

Preparation:

1.Preheat the oven to 200 C. Place a sheet of parchment on a baking sheet, arrange the eggplant cubes on the sheet and spray with olive oil
2.Roast the eggplant cubes in the oven until golden brown (this took around 15 minutes, I stirred them twice during that time to ensure even browning). Once golden brown, take out of the oven, set aside.
3.In a pot, place the olive oil and onions. Stir for 2-3 minutes.
4. Add the chopped pepper, stir for 3-5 minutes
5. Add the tomato paste, chopped roasted red pepper if using, stir for 2-3 minutes
6. Add the tomatoes, spices (Paprika, allspice, cumin, and cinnamon) and salt. Cook over medium-low heat for 5-7 minutes
7. Add the bulgur, roasted eggplant and water. Toss gently to combine.
8. Cover the pot and allow to cook over medium heat for 20 minutes or until the bulgur absorbs the water.
9. Take off the heat and allow to rest for 5 minutes covered then fluff with a fork
10. Serve with sumac roasted carrots (recipe below), yogurt and a sprinkle of fresh parsley

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