Thai Coconut Ratatouille

Ingredients

• 12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice
• 2 teaspoons coarse salt
• 1 1/2 cups chicken broth, defatted
• 4 ounces green beans, sliced French style on the bias
• 8 ounces green cabbage, shredded 1/2 in wide
• 1 medium onion, chopped
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 1 tablespoon lemongrass, thinly sliced
• 1 tablespoon cilantro, minced
• 2 cups bananas, diced
• 1 cup plum tomato, chopped and seeded
• 1 cup coconut milk
• 1/4 cup cilantro, chopped
• 6 cups cooked rice

Directions

1. 1

   Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.

2. 2

   Heat the chicken broth in a large pot over medium heat. Add the eggplants and cook for 5 minutes. Add the green beans, cabbage, onion, ginger, garlic, lemongrass, cilantro, and remaining 1 tsp salt. Cook covered over medium heat for 10 minutes.

3. 3

   Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.

4. 4

   Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.