Bulgur pilaf with eggplant and cinnamon

Today I spent most of my time keeping my financial records in order, a thing I seem to have postponed since forever and now it was such a lot of work I felt very irritated. Especially considering the fact that my knitting project was calling me from the chair beside me and the YouTube tab with the audiobook of Anne of Green Gables was desperately trying to get me to click on it. Moreover, the neighbours were listening to cheesy Christmas songs, which reminded me of the fact that what I also really wanted to do, was wrapping the Christmas presents the postman delivered yesterday. But no, I couldn't. I had been procrastinating for too long. Now that I have done the awful job, though it was very hard and boring, I feel quite satisfied and relieved. What I deserve, I believe, is a nice and comforting dish that is easy and quick to make. Bulgur pilaf with eggplant is one of the classics I have often made, but it has been quite some months now that I haven't eaten this favourite dish of mine. You know how it goes: some older recipes get pushed aside by new, more exciting ones, but they inevitably come into fashion again after a while. The soft texture and comforting flavour of the eggplants, combined with the slightly crunchy bulgur grains and the warming cinnamon is simply irresistible. Try it! Ingredients, serves 2-3 - 1 medium onion, chopped - 250g medium bulgur - 1/2 can of peeled tomatoes, chopped - 1 tsp ground cinnamon - 1-2 tsp dried mint - 1 pinch of chilli - salt and ground black pepper - extra vergine olive oil - 2 eggplants, cut in 1cm cubes - 400 mL water Fry the chopped onion in about 3 tbsps of olive oil in a sauté pan. Add the bulgur and stir well. Add the peeled tomatoes, cinnamon, chilli, salt and black pepper and add the water. Stir, cover and bring to boil. Lower the heat and let the bulgur simmer until all the water has been absorbed and the grains are soft. Usually it takes 10-15 minutes. If the water disappears too fast, just add some more to avoid the bulgur from sticking to the pan. When the bulgur is done, let is rest some 10 minutes. Meanwhile, fry the eggplant cubes until golden and soft in the oil of your preference. Transfer them to a plate with a couple of sheets of paper towel to let them loose the excess of oil and season them with salt. Add them to the bulgur and stir carefully. Sprinkle the dried mint on top and serve warm. Enjoy!