Makes 4 to 6 Servings
medium eggplant (1 to 1 1/4 pounds), unpeeled, chop into 1-trail pieces
tablespoon vegetable oil
cups chopped onions
/4 cup chopped green onions, divided
mountainous contemporary thyme sprigs
garlic cloves, chopped
teaspoon ground allspice
/2 Scotch bonnet chile or habanero chile, seeded, minced (1/2 teaspoon)
13 1/2- to 14-ounce can unsweetened coconut milk
14-ounce red-skinned candy potato (yam), peeled, chop into 3/4-trail pieces
carrots, peeled, coarsely chopped
green bell pepper, coarsely chopped
cup (or more) water
cups coarsely chopped green cabbage (from about 1/4 mountainous head)
cups contemporary corn kernels (from 2 ears of corn) or 2 cups frozen corn kernels
contemporary okra pods, trimmed (non-obligatory)
Convey eggplant in colander plan over bowl. Sprinkle with 1 teaspoon salt; let stand 20 minutes. Rinse and drain.
Heat oil in heavy mountainous pot over medium-excessive heat. Add onions, 1/2 cup green onions, thyme, garlic, allspice, and chile; sauté unless onions are aloof, about 8 minutes. Add coconut milk and simmer 3 minutes. Add candy potato, carrots, bell pepper, and 1 cup water and converse to simmer. Sprinkle with salt and pepper. Quilt and simmer unless greens are practically aloof, stirring on occasion, about 10 minutes.
Add eggplant, cabbage, corn, and okra, if desired, to vegetable mixture. Add enough water to partly duvet greens. Quilt and simmer unless all greens are aloof and mixture is thick and creamy, stirring generally and collectively with more water by 1/4 cupfuls if liquid is fair too thick, about 15 minutes longer. Season to model with salt and pepper. Switch stew to bowl; sprinkle with final 1/4 cup green onions and back.