In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.
Creamy avocado and slow-cooked peppers make a delicious combination in this rich, velvety soup. Serve hot out of the slow cooker or refrigerated and cold.