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Eggplant, Bulgur and Tomato Casserole with Yogurt Topping

cooking.nytimes.com
  • 210 minutes
  • Serves 6

INGREDIENTS

1 tbsp

extra virgin olive oil

2

garlic cloves

2 lb

canned tomatoes

1 serving

salt

1 serving

pepper

1/2 tsp

sugar

1/4 tsp

ground cinnamon

1/2 tsp

sweet paprika

1/4 tsp

ground allspice

1 1/2 lb

eggplant

1 cup

bulgur

1 tbsp

extra virgin olive oil

1 serving

salt

1 serving

pepper

3

eggs

1 cup

yogurt

1 serving

salt

1 serving

bell pepper

1 serving

paprika

2 oz

parmesan

1 small

or