Eggplant With Bulgur

Bulgur wheat is my new "fav" -- it is so delicious and nutty tasting. This recipe comes from my "America's Best Recipes" cookbook and was contributed by Friends of Strong Memorial Hospital, New York.

• Ready In: 56 mins
• Serves: 6

Ingredients

• 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 1⁄2 cups  vegetable juice (or tomato juice)
• 1⁄2 cup  almonds, sliced
• 1 1⁄2 teaspoons dried oregano
• 1⁄4 cup parsley, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

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