Active time: 1 hr Start to finish: 1 hr 20 min

　　

Ingredients

Makes 8 servings

　　3/4 cup bulgur

　　1 cup boiling-hot water

　　1/3 cup extra-virgin olive oil

　　1 1/2 lb small yellow squash, sliced 1/2 inch thick

　　1 small red onion, chopped

　　1 lb Asian eggplant or small Italian eggplant, halved lengthwise and cut crosswise into 1/2-inch-thick slices

　　1/2 cup cherry tomatoes, halved

　　1 English cucumber, quartered lengthwise and cut crosswise into 1/2-inch-thick slices

　　2 cups baby spinach

　　1/2 cup fresh basil

　　2 tablespoons tomato, caper, and olive vinaigrette

　　

Step 1

Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes. Fluff with a fork and season with salt and pepper. Cool slightly.

　　

Step 2

While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes. Transfer cooked vegetables with a slotted spoon to a large plate to cool.

　　

Step 3

Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then sauté eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes. Transfer eggplant with slotted spoon to plate to cool.

　　

Step 4

Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.