Vegetable Rundown

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)