Name: Vegetable Rundown
Yield: Makes 4 to 6 Servings
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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