Somehow, the Greek cuisine I associate with eggplant. Maybe because in our Northern edges of the eggplant in my childhood were not found in any form, and for the first time I saw them in the South, Sunny Noumea. We rested there as a family, dad used to read me "the Myths of ancient Greece" and explained that a magical and mysterious Colchis, where the Argonauts sailed for the Golden fleece, was located here somewhere, maybe even over there behind that mountain. And the colorful Bazaar women of the Eastern view (maybe they really were a Greek, because in Gelendzhik at the time, lived a fairly large Greek Diaspora?) sold "blue". Eggplant in their performance was similar to the purple polosatoje plump, with a bright orange filling of thinly chopped carrots and onions. And with the indispensable Golden oil floating in the pan with the finished product. I really wanted to try, but the trouble is, bow I haven't eaten in any form - neither baked nor boiled, or fried. And the beauty and fragrance of these marvelous eggplant still can't forget. And now they seem to be very photogenic)))

Over time, the existence of Luca, I still reconciled, especially if it is finely chopped and well sauteed, say, with carrot

And now (fanfare!) our wonderful bulgur, for the sake of which all and was started. Before you can turn it into a marvelous stuffing for vegetables, as it should according to ancient Greek science, fry it in olive oil. By the way, it smells when it something piercing confectionery rsim, from which the head and the thoughts of all the Eastern sweets soaked in honey syrup, and not on any mess... I Fried grits about 10 minutes in two tablespoons of oil, constantly stirring it all the time. I think that a lot of oil and frying time let me down. Nothing of the sort! And oil, and everything turned out just right!

After roasting bulgur and fried carrots with onions is simple enough ;)

Now the most non-photogenic part of the recipe. Fresh mushrooms in the vicinity was not - had to get frozen...

As the mushrooms reach standard - cut a handful of cilantro and Basil. Honestly, the cilantro I don't really like, especially fresh. But believe me, in collaboration with the eggplant it is beautiful! Another seasoning that is never made redundant with either eggplant or mushrooms, the garlic.

Gather all the toppings. Stir mushrooms, roasted vegetables and bulgur, add the greens and a little adzhika.

Stuffing with a stuffing of eggplant. My stuffing turned out just a little bit more, so I had to pan to the "sinenky" throw another and the Bulgarian pepper.

But the filling still turned out much, So I returned it to the saucepan with the fried bulgur filled with water (literally half an inch above the surface of the grains), and made all these stuffed and baked vegetables salomatligi garnish. So here it is. Cooked for twenty minutes.

Stuffed vegetables meanwhile, pour the tomato juice and put into the oven for 20 minutes

Bulgur in the pot already cooked, but the vegetables remained harsh. So I covered the dish with eggplant and peppers with foil and sent some more stew in the oven

Well, now everything is ready and our dish of eggplant, peppers and bulgur can be served with a side dish made of bulghur, Greek olives and olive oil. Well, to lay it all on the tortilla or a sheet of lavash. Bon appetit!