Burghul bi Banadoura

• 1 large onion, chopped
• 5 tablespoons vegetable or extra-virgin olive oil
• 3 cups coarse-ground bulgur, washed in cold water and drained
• 1 pound tomatoes, peeled and chopped
• 2 teaspoons tomato paste
• 2 teaspoons sugar
• Salt and pepper
• 1 teaspoon allspice
• 1 1/2 cups water

1. Fry the onion in 2 tablespoons of the oil till golden.
2. Add the bulgur and stir well.
3. Add the tomatoes, tomato paste, sugar, salt, pepper, allspice, and water.
4. Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet.
5. Leave to rest, covered, for 10 minutes, or until the grain is plump and tender, then stir in the remaining oil.
6. Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside.
7. Drain on paper towels and fold gently into the bulgur.

onion, vegetable, coarseground bulgur, tomatoes, tomato paste, sugar, salt, allspice, water

Taken from www.epicurious.com/recipes/food/views/burghul-bi-banadoura-373541 (may not work)