Start with the cauliflower florets, fry about 7 minutes per batch. Drain on a paper towel then fry the eggplant in one layer until browned, about 4 minutes per batch.
Drain on a paper towel. (If the eggplant is too oily, press on it with paper towels to absorb the excess oil). Pour out the excess oil, keeping about 3 tablespoons in the pot.
Set all the vegetables aside.