Sweat the moisture out of the eggplant by sprinkling salt over the diced pieces and let stand for 20 minutes. Rinse in a collander and pat dry. Heat olive oil in a dutch oven or large pot and saute the eggplant and zucchini until done, add the pepper and onion. When all vegetables are sauteed, add bouillion, tomato paste and water and stir. Add the bulgur, put the lid on the pot and then take the pot off the heat. The bulgur will absorb the water and in 15 minutes you will have your pilaf!