Entrees

Vegetable Rundown

recipe image

Ingredients:

  • 1 medium eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 cups chopped onions
  • 3/4 cup chopped green onions, divided
  • 3 large fresh thyme sprigs
  • 2 garlic cloves, chopped
  • 1 teaspoon ground allspice
  • 1/2 scotch bonnet chile or habanero chile, seeded, minced (1/2 teaspoon)
  • 1 13 1/2- to 14-ounce can unsweetened coconut milk
  • 1 14-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch pieces
  • 2 carrots, peeled, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 cup (or more) water
  • 4 cups coarsely chopped green cabbage (from about 1/4 large head)
  • 2 cups fresh corn kernels (from 2 ears of corn) or 2 cups frozen corn kernels
  • 8 fresh okra pods, trimmed (optional)

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