Bulgur pilaf with eggplant and tomato

Fiiino

Preparation steps

Chop the onion and fry in butter.Add the eggplant cut into medium-sized cubes. Fry together for a few minutes and add a tablespoon of tomato concentrate from the tube, bulgur and pour the soup over everything. Add the canned tomatoes and a little sugar. cook over low heat for about half an hour with the addition of soup.
In the meantime, toast the walnuts, chop the garlic and parsley. Pour the bulgur into a plate, pour over the yoghurt and sprinkle with the walnuts, onion, parsley and a little butter oil and add the capers. Enjoy :) Fine dish

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