In wok, saute eggplant and onion for approximately 4 minutes. Add asparagus and cabbage and cook 4 minutes more. Finally, add tomatoes, yucca, oregano, sage, thyme and salt and pepper, to taste. Cover and simmer 10 to 15 minutes.
Hollow out centers of mini loaves. Serve stew inside hollowed-out loaves. Garnish with bread from inside the loaves.