Eggplant With Bulgur

• 1 large eggplant, peeled and cut into 1-inch cubes
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup Bulgar wheat, uncooked
• 2 12 cups vegetable juice (or tomato juice)
• 12 cup almonds, sliced
• 1 12 teaspoons dried oregano
• 14 cup parsley, chopped
• 12 teaspoon salt
• 14 teaspoon pepper

1. Cook eggplant in boiling water to cover 3 minutes.
2. Drain and set aside.
3. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally.
4. Add eggplant, bulgur , and remaining ingredients to skillet.
5. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
6. Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish.
7. Bake at 350 degrees F for 30 minutes.

eggplant, onion, garlic, olive oil, bulgar wheat, vegetable juice, almonds, oregano, parsley, salt, pepper

Taken from www.food.com/recipe/eggplant-with-bulgur-500715 (may not work)