Sometimes meals just come together and this was a great success. The bulgar and tomatoes could be used in different ways.

2 aubergines cut into quarters, lengthways
Olive oil
2 onions, finely sliced
2 cloves garlic, crushed
1 tsp ground allspice
4 large plum tomatoes (or San Marzano tomatoes), skinned
200g bulgar wheat
1 tbsp tomato paste (optional)
Mint leaves
Greek yoghurt
Salt and freshly ground black pepper

Oven at 185°C

Place the aubergines in a baking dish and move them around to coat in a little oil. Season. Roast in the oven for about 45 minutes or until they are browned and soft. Remove from the oven and set aside.

Using a large sauté pan with a lid, heat two tablespoons of olive oil on a medium heat and add the sliced onion. Cook for about 10 minutes stirring occasionally, until soft and starting to colour. Add the garlic and allspice. Add the skinned tomatoes, tomato paste and most of a mug of water. Season well and bring to the boil. Reduce the heat, cover, and cook for about 15 minutes.

Stir in the bulgar wheat, cover and set aside, for about 20 minutes, The bulgar wheat should absorb all the liquid.

To serve, place the aubergines on the bulgar wheat, dot with shredded mint leaves and a spoonful of Greek yoghurt on top.