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Eggplant caponata bowl with bulgur

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Bulgur topped with a Sicilian-style eggplant caponata and crumbled feta.

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1. Sauté the eggplant and tomato in olive oil until tender. 2. Stir in the capers and olives and simmer a few minutes more. 3. Spoon over the bulgur and crumble the feta on top.