Instructions: 1 Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into 1/2 inch dice.

2 Heat oil in a large frying pan. Add onion and saute for 1 minute. Add the diced eggplant. Cook over a high heat, stirring frequently, for about 4 minutes, until just tender . Add oil if needed.

3 Stir in the bulgur, mixing well. Then add the vegetable bouillon. Bring to a boil. Then lower the heat, and simmer for 10 minutes or until all the liquid has evaporated. Season to taste.

4 Add the toasted pine nuts, and stir gently. Add the mint.

5 Serve on individual plates, garnish each portion with citrus wedges and fresh mint.

Entertaining.

tablespoon)

TIP: To taste more of the eggplant and less of the bouillon - soak the bulgur in water for about 1 hour or more. Drain if needed. Omit the bouillon. Add a little water in step 4 only as needed.

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