Lebanese Bulgur with Fried Vegetables

Instructions

1. Prepare vegetables: Cut zucchini, peeled eggplant, onion, pepper, and tomato into small cubes.
2. Salt eggplant: Sprinkle salt on the eggplant cubes to prevent oil absorption.
3. Fry zucchini: Heat olive oil in a casserole. Fry zucchini cubes until three-quarters cooked and browned. Remove and drain on a plate.
4. Fry eggplant: In the same oil, fry eggplant cubes until browned. Remove and place on top of zucchini.
5. Cook onion and pepper: Add onion and pepper cubes to the oil. Stir for about two minutes until onions become transparent, not browned.
6. Add tomato paste: Add a large tablespoon of tomato paste to the onion and pepper mixture. Stir well and fry for about one minute.
7. Add fresh tomato: Add chopped tomato and a small pinch of salt. Cover and cook until tomatoes wilt and release their sauce, thickening slightly.
8. Add bulgur and vegetables: Add the fried zucchini and eggplant, then add the washed bulgur. Stir together to combine flavors.
9. Season with cumin: Add half a tablespoon of cumin and stir well.
10. Add water and cook bulgur: Add two cups of water (measured with the bulgur cup). Bring to a boil, add salt to taste, then reduce heat to low, cover, and cook until bulgur absorbs water and grains are tender but not sticky.
11. Rest and serve: Turn off heat and let the bulgur rest covered for five minutes before serving. Serve with yogurt or bread as desired.