1 (.75 ounce) package dry onion soup mix
2 cups water
1 1/4 cups vegetable oil
1 medium head cabbage, finely diced
1 medium head broccoli, finely diced
1 medium red onion, finely diced
1 tablespoon granulated sugar
1 tablespoon minced fresh ginger root pepper
1 tablespoon paprika
1 teaspoon dry mustard
1 teaspoon ground black pepper
In a large plastic container, mix water, oil, cabbage, broccoli, red onion, sugar, ginger and paprika. Seal container with fishing line, and refrigerate.
Heat oil in a large skillet over medium heat. Cook and stir stewed eggplant two minutes at a time, until tender; remove from skillet and discard. Remove from skillet. Brush vegetables with eggplant mixture and drop into soup mixture.
Reduce heat to medium and stir in mustard, black pepper, and rice mix. Reduce heat to low and simmer over low heat for 3--4 minutes.
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