Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the eggplant. Season with salt and cayenne. saute for 3 to 4 minutes, or until slightly wilted. Add the onions and celery. Season with salt and cayenne. Continue to saute for 3 minutes. Remove from the heat and cool completely. In a mixing bowl, combine the eggplant mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season Per serving: 1047 Calories (kcal); 36g Total Fat; (31% calories from fat); 131g Protein; 46g Carbohydrate; 313mg Cholesterol; 2747mg Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC60 Converted by MM_Buster v2.0n.