Vegetable Bulgur Salad

• 3/4 cup bulgur
• 1 cup boiling-hot water
• 1/3 cup extra-virgin olive oil
• 1 1/2 lb small yellow squash, sliced 1/2 inch thick
• 1 small red onion, chopped
• 1 lb Asian eggplant or small Italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 1/2 cup cherry tomatoes, halved
• 1 English cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
• 2 cups baby spinach
• 1/2 cup fresh basil
• 2 tablespoons tomato, caper, and olive vinaigrette

1. Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes.
2. Fluff with a fork and season with salt and pepper.
3. Cool slightly.
4. While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes.
5. Transfer cooked vegetables with a slotted spoon to a large plate to cool.
6. Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then saute eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes.
7. Transfer eggplant with slotted spoon to plate to cool.
8. Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.

bulgur, boilinghot water, extravirgin olive oil, yellow squash, red onion, asian eggplant, cherry tomatoes, cucumber, baby spinach, fresh basil, tomato

Taken from www.epicurious.com/recipes/food/views/vegetable-bulgur-salad-103676 (may not work)