Heat broiler. Cook the bulgur according to the package directions. Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side. Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil. Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.
Pretty good! I needed to broil my eggplant a few minutes longer than suggested, though.
Easy, light, and delicious! I browned my eggplant in a fry pan since I don't have a working broiler, and it worked just fine.
