Vegetable Rundown from Chef Danielle Leoni

A savory Jamaican stew often eaten at breakfast, Vegetable Rundown definitely gets everyone in the family “eating the rainbow” and trying different things. As a part of National Farm to School Month and our Blue Watermelon Project, Chef Danielle Leoni of The Breadfruit has provided this recipe as one of her favorites to encourage everyone to eat a variety of wholesome foods.

Yields: 4-6 servings



  1. Place eggplant in colander set over bowl. Sprinkle with 1 teaspoon salt; let stand 20 minutes. Rinse and drain.
  2. Heat oil in heavy large pot over medium-high heat. Add onions, 1/2 cup green onions, thyme, garlic, allspice, and chile; sauté until onions are tender, about 8 minutes. Add coconut milk and simmer 3 minutes. Add sweet potato, carrots, bell pepper, and 1 cup water and bring to simmer. Sprinkle with salt and pepper. Cover and simmer until vegetables are almost tender, stirring occasionally, about 10 minutes.
  3. Add eggplant, cabbage, corn, and okra, if desired, to vegetable mixture. Add enough water to partially cover vegetables. Cover and simmer until all vegetables are tender and mixture is thick and creamy, stirring often and adding more water by 1/4 cupfuls if liquid is too thick, about 15 minutes longer. Season to taste with salt and pepper. Transfer stew to bowl; sprinkle with remaining 1/4 cup green onions and serve.