Soak the bulgur in cold water for half an hour. Meanwhile cook the lentils until tender.
Dice the eggplant and break the cauliflower into medium florets. Heat the frying oil and fry both until golden. When done put them on paper towels to absorb the excess oil. In a different pan fry the onion, until crispy. Drain the bulgur and add it to the pan with the onion. Let it fry for a minute. Afterwards transfer it to a big bowl, add the fried cauliflower and eggplant, lentils. salt and pepper. Mix everything together and serve.