Scheherazade Casserole

From the original Moosewood Cookbook.

¾ cup raw soybeans, soaked in lots of water for at least 4 hours (or canned, drained and rinsed)
1 c. raw bulghur, soaked 15 minutes in 1 c. boiling water
2 medium bell peppers, chopped (they say green, I use red or yellow)
4 medium-sized fresh tomatoes, chopped
1½ c. chopped onion
2 cloves garlic, crushed
¼ c. freshly-chopped parsley
3 T. tomato paste
1 tsp. ground cumin
1 tsp. basil
salt, pepper, tobasco to taste
1½ c. crubled feta

Preheat oven to 375 degrees F. Place soaked soybeans in the blender with 1½ cups water (could cut down by ¼ cup or so). Puree. Combine pureed soybeans and soaked bulghur.

Saute the onions and garlic in a little olive oil, lightly salted. When soft, add peppers and saute 5 more minutes. Combine all ingredients except feta. Place in a large buttered casserole; sprinkle feta on top. Bake one hour at 375 degrees, covered for the first 45 minutes and uncovered for the last 15.