Soak the bulgur in the water for at least 2 hours prior to starting cooking.
Drain the water, squeezing the bulgur to get rid of as much liquid as possible. Set bulgur aside.
In a pot heat the oil over high heat.
Brown the sausage. Lower the heat and add auyama, bell peppers, onion garlic, and tomatoes. Cook and stir until onions become translucent. Add tomato sauce, pepper, salt, and oregano and mix well. Add the bulgur and cilantro and mix well.