Bulgur Pilaf with Red Pepper and Eggplant

This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!

• 1/3 cup olive oil
• 1 medium yellow onion, diced
• 1 tablespoon harissa
• 1 tablespoon tomato paste
• 1 large red pepper, diced
• 1 small eggplant, diced
• 1 jalapeno, diced
• 1 cup tomatoes, diced
• 1½ cups bulgur wheat, washed and drained
• 2 cups hot water
• 2 to 3 teaspoons salt
• 1 tablespoon dried mint

Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes.  Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.