Thai Vegetable Curry - cooking recipe

Ingredients

1 cup chopped onion
1 tablespoon vegetable oil
2 cups diced eggplants (1-inch cubes)
2 cups diced sweet potatoes (1-inch cubes)
3 tablespoons thai curry paste (see the recipe I posted)
1 1/2 cups unsweetened pineapple juice
1/2 cup water
1/2 teaspoon salt
2 cups small cauliflower florets
1 cup cut green beans (1 1/2 inch pieces)
1 cup chopped red bell pepper
1 tomatoes, diced
3 tablespoons fresh lime juice or 3 tablespoons lemon juice
2 tablespoons chopped fresh cilantro or 2 tablespoons basil
cooked rice
3 -5 sprigs fresh basil or 3 -5 sprigs cilantro
chopped peanuts (optional)

Preparation

In a covered soup pot, saute the onions in the oil for about 5 minutes.
Stir in the eggplant, sweet potatoes, and curry paste.
Add the pineapple juice, water, and salt.
Bring to a boil, and then reduce the heat and simmer for 5 minutes.
Add the cauliflower and green beans and cook for another 5 minutes.
Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.