Bulgur pilaf with eggplant and tomato
- Chop the onion and fry in butter.Add the eggplant cut into medium-sized cubes. Fry together for a few minutes and add a tablespoon of tomato concentrate from the tube, bulgur and pour the soup over everything. Add the canned tomatoes and a little sugar. cook over low heat for about half an hour with the addition of soup.
- In the meantime, toast the walnuts, chop the garlic and parsley. Pour the bulgur into a plate, pour over the yoghurt and sprinkle with the walnuts, onion, parsley and a little butter oil and add the capers. Enjoy :) Fine dish