Eggplant Casserole with Pine Nut-Yogurt Sauce

From Keys to the Kitchen by Aida Mollenkamp.
Ingredients:
Bulgur:
3/4 c./180 ml water
1/2 tsp. kosher salt
3/4 c./150 g cracked bulgur wheat
Red Pepper Tomato Sauce:
2 Tbsp. olive oil
1/2 yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
3 roasted red peppers, minced
6 garlic cloves, finely chopped
One 28 oz./800 g can pureed tomatoes
3/4 c./30 g thinly sliced fresh basil, plus more for garnish
1/3 c./45 g dried currants
Sugar (optional)
Eggplant Casserole:
2 lb./910 g eggplant, cut into 1/2 in./12 mm slices
2 Tbsp. olive oil
Kosher salt
3 garlic cloves, minced
1 c./240 ml plain, whole milk, Greek-style yogurt
1/2 c./47 g slivered almonds or pine nuts

For the bulgur:
Combine the water and salt in a small saucepan and bring to a boil over high heat. Add the bulgur, stir to combine, and remove from the heat. Cover and let sit until the bulgur is tender and swelled up, 20 to 30 minutes. Meanwhile, make the sauce.
For the sauce:
Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion, season well with salt and black pepper, and cook until soft and translucent, about 5 minutes.
Add the roasted peppers and cook, stirring occasionally, until they just begin to color, about 5 minutes. Add the garlic and tomato puree and bring to a boil. Decrease the heat to a simmer, and cook, stirring occasionally, until the sauce is slightly thickened and flavors are melded, 15 to 20 minutes. When the sauce is ready, stir in the basil and currants. Taste and, if necessary, season with sugar, salt, or pepper. Remove from the heat and set aside. Meanwhile, cook the eggplant.
For the casserole:
Heat the broiler and arrange a rack in the top of the oven. Brush the eggplant with oil and season with salt. Arrange the slices on a rimmed baking sheet and broil until golden brown, about 15 minutes. Remove from the oven and set aside. Decrease the oven temperature to 375°F/190°C/gas 5.
To assemble the casserole, spoon one-fourth of the sauce (about 1 cup/240 ml on the bottom of a 9-in/23-cm square baking dish. Lay one-third of the eggplant slices over the sauce. Spread all the bulgur over the eggplant. Repeat layering sauce and eggplant, ending with the sauce (you’ll have 4 layers of sauce and 3 of eggplant, with a layer of bulgur in the middle).
Place the garlic on a cutting board and sprinkle a pinch of salt on top. Chop the mixture until it is a rough paste. Stir the garlic into the yogurt. Spread over the sauce in an even layer on top of the casserole. Scatter the nuts over the yogurt. Bake until cooked through but not bubbling, 20 to 25 minutes. Remove from the oven and let rest 5 minutes.
Serve hot or at room temperature.
Notes: The bulgur can be made up to 2 days ahead. Store refrigerated until ready to use. The sauce can be made up to 2 days ahead. Store refrigerated until ready to use. The casserole can be assembled up to 2 days before baking and can be baked up to 2 days ahead. Bring to room temperature before serving.
Makes 6 servings.