| | EGGPLANT |
| 4 | c | Eggplant chunks; approximately |
| 1 | ts | Asian five spice powder; preferably Thai spice blend |
| 1 | ts | Light sesame oil |
| 1 | ts | Gomasio; or a blend of sesame seeds and coarse salt |
| | FENNEL / ANISE |
| 1 | sm | Fennel bulb; trimmed and cored |
| 2 | tb | Chopped fresh basil |
| | Freshly ground pepper |
| | Olive oil spray |
| | ADDITIONS |
| 1 | c | Chopped onion |
| 1 | ts | Olive oil |
| 1/2 | c | Red bell pepper strips |
| | Freshly ground pepper |
| 1/2 | c | Cracked wheat bulgur |
| 1/2 | c | Instant white rice; or leftover |
| 16 | oz | Low sodium vegetable broth |
| 1/4 | ts | Better than bouillon vegetable soup base; or flavor enhancer |
| | FINISHING TOUCHES |
| 1/2 | ts | Butter Buds?; sprinkles |
| 1/2 | c | Chopped fresh cilantro; more or less |
| 3 | | Lemon wedges; garnish |
