Thai Pineapple Curry

1 onion, chopped

1 tsp olive oil

ONE

2 cups sweet potatoes, cubed

2 cups eggplant, peeled and cubed

3 tbsp thai curry paste

TWO

1 small cauliflower, cut in florets

1 cup green beans

1 1/2 cups pineapple juice

1/2 cup water

THREE

1 tomato, chopped

1 red bell pepper, chopped

3 tbsp lemon or lime juice

fresh chopped cilantro

salt, to taste

Sauté the onion, covered, on low heat, until translucent. Add the ingredients in ONE and cook, covered, for 5 minutes. Add the ingredients in TWO and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook, covered, until all vegetables are tender, about 10 minutes.

Serve with rice.

Original in Moosewood Low-Fat favorites