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)

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time.

This vegetarian take is luxurious and satisfying.

Serve this as a side dish or over rice as an entrée.

Recipe notes

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