Bulgur with eggplant and cinnamon

Preparation steps

• Heat the oil and add the chopped onion into medium pieces, add salt and simmer briefly. Add the carrot pieces, then the tomatoes, which I pulled out of the freezer, and then the previously soaked soy pieces and eggplant. Pour a little homemade tomato juice and put the corn. Sprinkle with pepper. and allspice (do not mix).
• Just before the end of the stew, add bulgur, finely chopped garlic, cinnamon and parsley, cover, then remove from the heat and let stand for about half an hour.