I made shashuka this weekend - should have just added some eggplant to it!
I used up the last of our garden eggplant the other day. Diced it with zucchini and some random tomatoes, drizzled in EVOO, topped with garlic powder, salt and pepper and roasted it for a long time.
Meanwhile, I made a batch of this: Recipe for Syrian bulgur salad (bazergan) - The Boston Globe - MasterCook
Once the veggies were done, I served them on top of a mound of the bazergan and topped with crumbled feta. It was delicious and even better as chilled leftovers the next day.
This looks so good. Thanks for posting.