Aubergines and courgettes with bulgur wheat
- 1 1/2 cups bulgur wheat
- 2 onions, chopped
- 2 cloves garlic, chopped
- 3 large aubergines, cut into cubes
- 1 courgette, cut into cubes
- 1 carrot, cut into cubes
- 1/2 cup olive oil
- 400g fresh tomatoes, peeled and deseeded, or 400g canned tomatoes
- 1-2 tbsp chopped parsley or mint
Salt the aubergines and leave them to drain in a sieve for 20 minutes to remove any bitterness. Rinse and dry.
Heat the oil in a pot and sautee the onions and garlic. add the aubergines, courgette and carrot, and sautee for a further 5-6 minutes. Add the tomatoes, a little bit of water, salt, and pepper, and cook for 30 minutes, until most of the water has evaporated.
Prepare the bulgur wheat according to the packet instructions, and serve it with the vegetables and sauce. Garnish with parsley or mint.