Peel the eggplant leaving stripes of skin, and cut the eggplant into 1 inch cubes. Place the cubes in a strainer and generously sprinkle with salt. Allow the eggplant to sit in the strainer for 45 minutes in the sink. Rinse the eggplant and pat dry.
Preheat oven to 425 degrees. Line a sheet pan with parchment paper and put the eggplant and zucchini on the pan. Drizzle with olive oil and salt. Roast for 15 minutes, stir, roast for another 15 minutes. Set aside.
Heat olive oil in a large pot over medium-high until hot. Add in the onions and saute for 5 minutes. Stir in the cumin, salt, and pepper. Add in the bulgur and toss until coated. Add the canned tomatoes and cook for 3 minutes, stirring to avoid sticking. Stir in the tomato paste and cook for 1 minute. Add in the water, chickpeas and half of the Roasted Vegetables. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes (stirring occasionally). Add in the rest of the roasted vegetables and serve! Shulbato is delicious hot or room temperature!
Adapted from Olives, Lemons, & Za'atar by Rawia Bishara
Red Bulgur with Eggplant & Chickpeas (Shulbato) https://500spatulas.com/red-bulgur-shulbato/