Warm bulgur, eggplant and peppers

* 1 onion, chopped
* Olive oil
* 1 tbsp tomato paste 
* 1 cup bulgur
* 1 1/2 boiling water
* 1 eggplant cubed
* 2 peppers, cubed

* 1 red chili, finely diced 
* 1 garlic clove, finely diced 
* Top with parsley, chopped or green onions

Heat the oven to 400F. Drizzle eggplant and peppers with olive oil and roast until golden.

Meanwhile, heat the olive oil and sauté the onions for 5-6 minutes. Stir in the tomato purée, add the bulgur, add boiling water just to cover the bulgur and cook until all water is absorbed (add more water, if necessary).

Add roast veg, herbs, chili and garlic to the bulgur. Drizzle with lemon juice, top with parsley, chopped or green onions and serve.