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
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.
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.
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.
4. Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and
pepper to taste.
Tomato, Caper, and Olive Vinaigrette
1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed
Whisk together lemon juice, mustard, and oil. Add tomatoes, capers, and olives and stir.