Spanish Bulgur - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 teaspoons garlic, chopped
1 cup bulgur
14 1/2 ounces diced tomatoes, fire roasted (can use stewed tomatoes)
14 1/2 ounces vegetable broth
1 carrot, chopped
1 teaspoon paprika
1/2 teaspoon black pepper
6 1/2 ounces marinated artichoke hearts, drained
10 ounces eggplants, chopped
10 ounces zucchini, chopped
1/2 cup peas (can use thawed frozen peas)
1/4 cup fresh parsley, chopped

Preparation

In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
Cover, reduce heat to medium low for 10 minutes.
Add artichokes hearts, eggplant and zucchini.
Recover, and continue cooking for 10 more minutes.
Stir in peas and parsley.
Serve!