Bulgur and Vegetables

This is how I make it, and you add and subtract vegetables according to your taste ... Great for a side dish, and for me often, with a little grated parmesan, the main dish.

Preparation steps

Heat the butter and olive oil. First fry the eggplant cut into smaller cubes.
Add chopped shallots to the fried eggplant, fry. Then add the tomatoes, peeled and chopped.
Add the peppers. When the peppers soften a bit, add the bulgur, garlic, parsley and mint and season everything with salt and pepper.
Drizzle the vegetables and bulgur with the soup stock, cover and let it simmer at a low temperature for about 10-12 minutes until the bulgur absorbs all the liquid. If necessary, add a little more foundation or hot water.
Serve warm as a side dish or as a stand-alone dish.

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Rosa Cooking