Mediterranean Braised Lamb and Eggplant Ragù over Bulgur

In a large skillet over medium-high heat, brown the ground lamb until deeply caramelized, about 8 minutes. Drain excess fat if necessary.

Add the diced red onion and cubed eggplant to the pan. Sauté until the eggplant is tender and translucent, about 7 minutes. Stir in the minced garlic and za'atar, cooking until fragrant, about 1 minute.

Add the grape tomatoes and a splash of water. Reduce heat to low, cover, and simmer for 10 minutes until the tomatoes collapse into a rich, rustic sauce.

Meanwhile, bring 2 cups of water to a boil in a small pot. Add bulgur, cover, and remove from heat. Let sit for 15 minutes until fluffy and tender.

Taste the lamb ragù, seasoning with salt and a squeeze of lemon juice if desired.

Serve the lamb ragù generously over a mound of warm bulgur, ensuring the juices soak into the grain. Garnish with fresh herbs if available.