1 1/2 c  Bulgur
3 c  Boiling water
1/4 c  Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled & diced
1    Garlic clove
1 ts Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water & let
stand while preparing the other ingredients. Mix together miso, water,
honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5
minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu &
saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions
& pepper flakes & cook till tender. Pour off any excess water from the
bulgur. Fluff with a fork & top with eggplant. Serve immediately.