Ingredients for 6 servings:
1. 1 large eggplant, peeled and cut into 1-inch cubes
2. 1 cup onion, chopped
3. 2 garlic cloves, minced
4. 2 tablespoons olive oil
5. 1 cup Bulgar wheat, uncooked
6. 2 1/2 cups vegetable juice (or tomato juice)
7. 1/2 cup almonds, sliced
8. 1 1/2 teaspoons dried oregano
9. 1/4 cup parsley, chopped
10. 1/2 teaspoon salt
11. 1/4 teaspoon pepper

Directions:
1. Cook eggplant in boiling water to cover 3 minutes. Drain and set aside. Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally. Add eggplant, bulgur , and remaining ingredients to skillet. Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
2. Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish. Bake at 350 degrees F for 30 minutes.

Enjoy your meal!