This is a good antidote to rich holiday fare. If you're in a hurry. forgo salting the eggplant, a step that sweetens it somewhat by removing its bitter juice. Serve with leftover cranberry sauce or a fruit salad.
Arrange the eggplant slices in a colander and salt liberally. Allow to sit for 30 minutes. Rinse and chop. Heat the olive oil in a Dutch oven and saute the eggplant, onion, and red and green peppers over low heat until soft, about 10 minutes. Add the turkey and stock and heat just to a boil. Stir in the bulgur. cover, and simmer 5 minutes. Keeping the cover in place, remove from heat. Let sit for 15 minutes before serving.