Burghul with Eggplant and Tomato

Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.

1. Heat the vegetable oil in a medium pot over medium-low heat. Add the onions and garlic. Season with salt and pepper, and sauté́ until the onions are translucent and the garlic is fragrant, about 15 or 20 minutes.
2. Increase the heat to medium and add the eggplant, stirring occasionally, until it starts to change color, about 20 minutes. If you prefer, replace the eggplant with zucchini – remove the stems, trim the ends, peel and chop into 1cm cubes before cooking.
3. Stir in the tomatoes, cover the pot and simmer for 30 to 45 minutes, or until the tomatoes have released their juice.
4. Pour in the vegetable stock, bring to a light simmer and add the burghul. Bring to a gentle boil, reduce the heat to low and cover for 20 to 30 minutes, or until all the liquid is absorbed and the burghul is al dente.
5. Transfer to a serving dish and serve, piping hot or at room temperature, with yogurt