Cut the onion, bell pepper, carrot, eggplant, and zucchini into thin strips.

Sauté the onion with salt, pepper, and turmeric.

Add the bell pepper and carrot, and sauté.

Add the eggplant and zucchini, and sauté.

Add the tomato paste and sauté briefly.

Cook the bulgur with 4 cups of water.

Once the bulgur is cooked and still has a little water left, add it to the mixture.

Add the chopped parsley and let it steam for 10 minutes.