Ingredients
2 cups of (Duru) bulgur
4 cups of water
1 big eggplant, peeled in stripes and diced
4 tomatoes, diced
1 onion, chopped finely
2  peppers, chopped
1 red pepper, chopped
2 tablespoon pine nuts
1 tablespoons currants
2 tablespoons olive oil
1/2 bunch flat leaf parsley, chopped
salt & pepper

  Preperation 
Brush olive oil on a shallow oven pan (use aluminum foil to avoid a mess) , put diced eggplant on it,
and bake for 20-25 minutes at 220c. Heat 2 tbsp olive oil in a pot. Add onions and stir for a couple of minutes.
Add pine nuts, red and green peppers, and currants. Stir until peppers are cooked and nuts are golden brown.
Add diced tomato and cook for 4-5 minutes. Add bulgur, stir constantly for a couple of minutes. Add water.
Start with 3 1/2 cups of water. Cover and cook on low-medium until bulgur soaks water--this will take,
approximately 20-25 minutes. Some bulgur would be fine with a bulgur to water ratio of 1 to 1 1/2,
some with 1 to 2. So check if the bulgur is cooked; if not add the rest of the water. Cover and cook on low.
After you turn it off, cover the top of the pot with a clean kitchen towel or a paper towel. Put the lid back,
on and let rest for 10 minutes. Fluff the pilaf with a serving fork. Add eggplant and parsley. Mix it  well and serve.
Enjoy