Vegetable Bulgur Salad

Directions

1. 1
   Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes.
2. 2
   Fluff with a fork and season with salt and pepper.
3. 3
   Cool slightly.
4. 4
   While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes.
5. 5
   Transfer cooked vegetables with a slotted spoon to a large plate to cool.
6. 6
   Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then saute eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes.
7. 7
   Transfer eggplant with slotted spoon to plate to cool.
8. 8
   Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.