Wok Stew

Ingredients

• 2 to 3 ounces olive oil
• 1 medium to large eggplant, cubed
• 1 large onion, diced
• 1/4 pound asparagus, cut into 1-inch pieces
• 6 leaves Napa cabbage, chopped
• 1 basket cherry tomatoes, sliced in half
• 1/2 pound yucca, peeled and cut into 1/4-inch pieces, roasted (400 degrees 20 to 30 minutes, or until brown and tender)
• Oregano
• Sage
• Thyme
• Salt and pepper to taste
• Round mini-loaves of bread