Wheat vegetable bulgur

Chop the aubergine and potatoes into cubes.

Fry the aubergine till brown the fry the potatoes.

Put the finely chopped white onions in a pot with the butter. Fry then add the aubergine, potatoes, carrots, garlic and chilli peppers. Add the bulgur.

Add the salt, cumin, black and red peppers.

Pour over 750 ml of water to barely cover the ingredients in the pan.

Add tomato paste and chicken base. Let the water boil,then reduce the heat and cover the pan.

Turn off the heat after 15 min. Keep covered for 20 minutes.

Serve hot with grated parmesan cheese or cooking cream on top. Garnish with parsley. You can serve with yoghurt side dish or kefir.