Palestinian Bulgur, Tomato, and Aubergine Pilaf Recipe

Ingredients

• 2 medium aubergines, cut into roughly 2cm dice (420g)
• 75ml olive oil
• 1 onion, thinly sliced (180g)
• 1 garlic clove, crushed
• 1 tbsp tomato purée
• 1 tbsp caster sugar
• 3 medium-sized ripe tomatoes, roughly chopped (380g)
• 2 green chillies, finely chopped, seeds and all
• 400ml boiling water
• 350g coarse bulgur
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• salt and black pepper
• 10g coriander leaves, roughly chopped
• About ½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
• Greek-style yoghurt (optional)