In advance, cut the eggplant into small cubes and sprinkle generously with salt to remove the bitterness. After 20 minutes, rinse with water to remove the salt.
Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
Cut the rest of the vegetables into bite-sized pieces and add all of them to a baking tray.
Pour the olive oil on the vegetables and add the herbs, salt and pepper. Mix well to cover the vegetables and put them in the oven. Bake for 10-15 minutes or until the vegetables are soft.
In a medium-sized pot bring the vegetable broth to boil, add the bulgur wheat and reduce the heat. Cook the bulgur wheat for 10-12 minutes.
Once the vegetables and bulgur are ready, mix everything together in a large bowl along with some lemon juice. Done!
