Zucchini - Aubergine Bulgur - cooking recipe

Ingredients

1 small onion
1 garlic clove
150 g aubergines
150 g zucchini
1 tomatoes
200 g bulgur
1/2 liter chicken broth
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon cider vinegar
1/2 orange, juice
1/2 teaspoon cayenne pepper
mint
coriander leaves
salt

Preparation

Heat the olive oil in a pan and add the garlic and onion, finely chopped.
When the onion is golden add the aubergine, zucchini and tomato, chopped in small cubes, and cook for approximately 10 minutes, at low/medium heat and covered with the lid.
Add the bulgur and stir well. Add the honey, cider vinegar, orange juice, cayenne pepper and mint, stir everything well and cook for approximately 5 minutes at medium heat and covered with the lid.
Add the chicken broth and, stirring frequently, cook until the bulgur is done.
Add coriander leaves, and salt and pepper according to taste.
Let it rest 10 minutes before serving.