This dish takes its special taste and texture from the mix of bulghur with white rice. The two grains complement each other and make the dish surprisingly different from either grain by itself.
Saute the ginger and garlic in the heated oil until they just start to brown, then add the onions, bell peppers and spices, and cook until vegetables are soft.
Add zucchini and eggplant, stir and cook until they soften. Add diced tomatoes and heat through, then add the rice and bulghur and heat through.
Add lemon juice, adjust seasoning, cook another 5 minutes and serve.
Variation: The dish is moist, so I sometimes cook it about a half an hour in advance and then keep it warm in a covered pyrex dish in a 275 degree oven. That extra time seems to let the flavors blend a bit more.