300 g (10 oz) coarse bulgar wheat, rinsed and drained
400 ml (14 fl oz) hot vegetable stock
400 g (13 oz) can chopped tomatoes
pinch of brown sugar
salt and pepper
natural yogurt, to serve
50 g (2 oz) toasted walnut pieces
1 garlic clove, crushed
bunch of parsley, chopped
4 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed and drained
Heat 3 tablespoons of the olive oil in a large, flameproof casserole dish. Add the aubergine and fry for 2–3 minutes until golden, then season to taste. Add the remaining oil to the pan along with the onion. Cook for 5 minutes until softened, then stir in the tomato purée.
Add the bulgar wheat, stock, tomatoes and sugar. Bring to the boil, then cover the pan, reduce the heat and simmer gently for 15 minutes until the bulgar has absorbed all the liquid. Season to taste.
Meanwhile, make the pesto. Place the walnuts in a food processor with the garlic, parsley and extra virgin olive oil. Blend to a smooth purée, then stir in the capers and season to taste. Divide the pilaf between serving plates and drizzle over the yogurt and pesto.