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Thai Coconut Ratatouille

12 ounces eggplants, small, unpeeled, cut into 1/2 inch dice
2 teaspoons coarse salt
1 12 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
14 cup cilantro, chopped
6 cups cooked rice


Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry. 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. Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves. Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.

Source: www.food.com