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1
Sprinkle the eggplants with salt and leave in a colander for 1 hour. Rinse and dry well the eggplant cubes.
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2
In a large 12- inches skillet, heat the olive oil over medium heat. Pour about 1/8- inches thick layer of oil in the bottom. When warm, add half of the garlic and spices; cook, stirring, for about 2 minutes, being sure not to let the garlic burn.
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3
Saute the eggplant and zucchini slices until golden brown; add the onion and pepper slices and cook over low heat until the onion is golden and the peppers are softened.
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4
To make the tomato sauce: Saute the remaining half of the garlic in a medium sauce pan until fragrant. Add the tomatoes, salt, pepper, and sugar; simmer for about 15 minutes until reduced to a sauce consistency, but not too thick. Add the tomato sauce to the sauteed vegetables and spices, add the peas, if using, and mix everything very gently. Remove from heat.
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5
Combine bulgur, water and tamari soy sauce in a 2 quart sauce pan. Bring to boil over medium-high heat, reduce to low, cover and simmer for 10 minutes. Remove from heat and let stand covered for 5 to 10 more minutes; then uncover and fluff with a fork and let cool to room temperature. When the bulgur is cooled, add the rest of the ingredients one at a time and mix thoroughly.
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6
Combine and gently toss Ratatouille and Tabbouleh in a large mixing bowl until everything is incorporated and well mixed. Taste for seasonings and add whatever is needed to your taste.
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7
Spoon the Ratabbouleh onto a serving dish; scatter the walnuts and some more chopped herbs on top. Serve warm or room temperature, adding a little more olive oil to each plate if desired and a sprinkle of lemon juice.
