• ½ Cup of Ksinohontros (If you cannot find Ksinohontro, bulgar wheat or couscous can be substituted)
• 1 small eggplant
• ½ bunch fresh parsley
• ¼ bunch fresh min
• 3 cloves garlic
• 1 cup diced tomato
• Salt & pepper to taste
• 1 ½ teaspoons dried oregano
• 5 tablespoons olive oil

Dice eggplant into 2 inch cubes and soak in salted water for approximately 30 minutes.

In large skillet, over medium high heat add olive oil and garlic cloves, and cook for 2-3 minutes.  Remove garlic cloves.  Add eggplant to olive oil, making sure to have first removed all excess water by squeezing eggplant.  Stir well and let cook for 3-4 minutes or until eggplant has started to soften.  Add diced tomato, parsley, oregano, mint and ksinohontro.  Stir well and season with salt and pepper.  Add 1 ½ cups of water (1 part ksinohontro, 3 parts water) and cook until ksinohontro is cooked through.  Water may be added as needed to finish cooking ksinohontro.

Serve and enjoy!