Categories: Vegetables, Side dish 
      Yield: 4 servings 
  
      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