Serves 4
1 small onion, chopped
2 cups eggplant, chopped
1/2 small red bell pepper, chopped
2 garlic cloves, minced
2 tablespoon olive oil
One 19-oz. (540-ml) can mixed beans, rinsed and drained
1 cup vegetable stock
1/2 cup bulgur
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large tomato, chopped
1/2 teaspoon dried (or fresh) mint
In a medium saucepan on medium-high heat, saute the onions, eggplant, red peppers and garlic in oil until the onions are translucent; stir occasionally to avoid sticking.
Add the beans, stock, bulgur, salt and pepper. Reduce heat and cover with the lid. Cover for 5-8 minutes or until bulgur is cooked. Stir in the tomatos and mint, turn off the heat, and let sit 5 minutes before serving. Makes 2 large or 4 small servings.
Recipe courtesy of Sarah Kramer, author of How it All Vegan!, The Garden of Vegan, and La Dolce Vegan.
For even more vegetarian recipes, check out VegRecipes.org.
