1 lg. onion, chopped
2 lg. clove garlic, minced
1/4 lb. mushrooms, chopped
Oil as needed
1 1/4 c. raw bulgur wheat
2 1/2 c. water or stock
1/4 c. dry garbanzo beans, cooked (1/2 c. cooked)
1/4 lb. peas
1/2 c. sunflower seeds
1/2 tsp. basil
1/2 tsp. oregano
1 tbsp. parsley, chopped
2 tsp. salt
1/2 tsp. pepper
1 (6 oz.) can tomato paste
2 cans water
Additional salt & pepper
2 med. eggplant, washed & chopped

Saute eggplant in small amount of oil for about 7 minutes. Set aside. Saute the onion in small amount of oil for 3 minutes. Add garlic, stir for 2 minutes and then add mushrooms. Cook for 3 minutes. Stir in the raw bulgur, coating each kernel with oil. Saute the mixture until the bulgur begins to brown. Add the stock, cover, and cook until the bulgur is tender and all of the liquid is absorbed. Mix the cooked bulgur with the remaining ingredients. Pour into oiled casserole and cover. Bake at 350 degrees for 45-60 minutes.

This makes a meal for 4 with a tossed salad or a side dish for about 8 people if served with meat or chicken. If served without meat, this casserole can be topped with some Cheddar cheese during last 5 minutes, uncovered. This will increase protein content, but then it is no longer parve. Adding cheese makes this a dairy recipe.