Put rice, water or broth, salt, sesame oil and turmeric in cast iron sauce pan, bring to boil, stir, turn off, put lid on and rest one hour. Makes two dinners, leftovers reheat well, two minutes in microwave.

Thinly peel the egg plant, cut in 1” slices, cut in squares, cover with 2 Tbs of seasalt. Rinse salt off when juice starts running from the eggplant pieces, ten minutes. This will prevent egg plant from getting soggy. Save egg plant peels to pickle and make chutney.

Peel and cut pine apple, core, and cut in 1” slices. Compost pine apple head, bottom, core and peels. Heat oil in skillet, roast pine apple top and bottom, use juice to carmelize the pine apple strips till soft, ten minutes each side. Set aside. Keep juice.

Dry eggplant cubes or, (optional) dip in cashew milk, roll in flour and bread crumbs, brown, breaded or unbreaded in pine apple juice and oil in skillet till crust develops on all sides. Set aside.

Make Al pastor marinade sauce in skillet, boil water with bouillion cube, puree tomato slice, orange slice, 1 piece pine apple strip, achiote paste, bring to boil. Taste. Add one teaspoon sauce at a time to tomato juice till you reach your preferred spiciness. When marinade starts to thicken, about five minutes, add Tbs olive oil, add egg plant chunks, cook till well coated, about ten minutes, put on prewarmed serving platter.

Add warm pine apple strips and rice. Serve and Enjoy.