I usually make chili or soup if the vegetables start piling up in the fridge, but in a moment of inspiration Tuesday night I paired vegetables, bulgur wheat, and beans for a satisfying meatless meal. I present to you ...
1 cup dry bulgur wheat, coarse grain
1.5 cups boiling water
1 Tbsp olive oil
1 medium red onion, diced
2 large carrots, diced
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1 Tbsp chili powder
1 tsp cumin
1 Japanese eggplant, quartered lengthwise and cut into small chunks
4 plum tomatoes
1 cup canned pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1/4 cup chopped cilantro leaves
Salt and pepper to taste
Put the bulgur into a bowl or 4-cup measuring cup and pour the boiling water over it. Cover and set aside for 30 minutes or until the bulgur absorbs the water.
Heat the oil in a large skillet over medium-high heat. Add the onions, carrots, garlic, jalapeno, chili powder, and cumin. Cook, stirring, 2 to 3 minutes or until the carrots begin to soften.
Add the eggplant, tomatoes, and beans. Simmer 10 minutes or until the eggplant softens. Add the bulgur and cilantro and heat through, another 2 to 5 minutes. Taste to adjust seasonings and serve.