Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         italian eggplant -- halved lengthwise
   2      heads         roasted garlic
   1 1/2  tablespoons   olive oil
   1      medium        onion -- chopped
   1      tablespoon    minced fresh ginger
   1      large         green bell pepper -- diced
   1      large         red bell pepper -- diced
   3      tablespoons   slivered almonds
   3      tablespoons   currants
   1 1/2  cups          bulgur -- rinsed and drained
   2 1/2  cups          vegetable broth
   4      cups          chopped fresh spinach
   1      tablespoon    fresh lemon juice
     1/4  cup           chopped parsley
   1      tablespoon    dried mint
                        ground black pepper

Preparation:

Preheat oven to 375F. Bake eggplants, cut side down, on lightly sprayed baking sheet until soft (20 to 30 min.). Cool; scrape out pulp and chop finely. Squeeze garlic pulp out of roasted cloves; set aside. Heat oil in a large non-stick frying pan. Cook onion, ginger, peppers, almonds and currants over medium heat or until browned (5 min.). Stir in bulgur; cook for 1 min. Add broth; bring to a boil. Reduce heat, cover and simmer until bulgur is tender and the broth is absorbed (20 minutes). Remove pan from heat; let stand 3 minutes. Fluff bulgur with a fork. Fold in eggplant, garlic, spinach, lemon juice, parsley, mint and pepper; transfer to a 2-quart baking dish. Bake at 400øF. for 10 to 15 minutes.