Bulgur vegetable pan with curry

Ingredients for 4 servings:

• ½ package ham, diced
• 120 g bulgur
• 1 onion(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• ½ zucchini
• ½ eggplant(s)
• 2 tbsp ajvar
• 2 tsp tomato paste
• 400 ml water
• 100 g sheep’s cheese
• 1 tsp curry powder
• Salt
• Paprika powder
• pepper
• 1 tsp sugar
• ½ tsp cinnamon
• some lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy and fast

Let the bulgur stand in a container with hot water and a little salt and let it steep. Once the water has been completely absorbed, check whether the bulgur has the right bite. Halve the onion and slice into rings. Chop all the vegetables. Fry the diced ham in the pan until the fat renders, then sauté the onions and add the peppers. Stir frequently. Now add the zucchini and eggplant and fry them as well. Pour the 400 ml of water over the vegetables. Season with the tomato paste and ajvar. Simmer until the vegetables have the right bite. When they have, season to taste. To get the nice curry flavor, use 1-2 teaspoons. After seasoning, stir the bulgur and feta cheese into the vegetable sauce.