2 tb Vegetable oil 1 lg Eggplant - cut into long, thin slices 1 Head broccoli - cut into bite-size pieces 1 ts Salt 1 pn Asafetida 1/4 ts Cayenne pepper 1/4 ts Paprika 4 tb Water (or less) Heat the oil in a wok or frying pan over high heat. Add the eggplant and fry until lightly browned. Remove the eggplant and place on a paper towel to soak up excess oil. Fry the broccoli in the same pan for 3 minutes. Add the salt and asafetida, and continue frying. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed. Add 2 to 4 tablespoons of the water, lower the heat, and cook, covered, until broccoli is tender and everything is heated through, about 5 to 7 minutes. Serve over rice. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias