Similar to the usual blend of vegetables of Provence, that's where the similarity ends. Banana, ginger, lemongrass and cilantro take it far East. This is a recipe I found in the "All Around the World Cookbook."

Ingredients

8 serv.

eggplants, small, unpeeled, cut into 1/2 inch dice↗12 ounces
coarse salt↗2 teaspoons
chicken broth, defatted↗1 1⁄2 cups
green beans, sliced French style on the bias↗4 ounces
green cabbage, shredded 1/2 in wide↗8 ounces
medium onion, chopped↗1
ginger, minced↗2 tablespoons
garlic, minced↗2 tablespoons
lemongrass, thinly sliced1 tablespoon
cilantro, minced↗1 tablespoon
bananas, diced↗2 cups
plum tomato, chopped and seeded↗1 cup
coconut milk↗1 cup
cilantro, chopped↗1⁄4 cup
cooked rice↗6 cups

Step-by-step instructions

1
Sprinkle the eggplants with 1 tsp of the salt and let stand for 15 minutes. Rinse and pat dry.
2
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.
3
Stir in the banana, tomatoes and coconut milk. Simmer uncovered 10 minutes longer. Remove from heat and stir in the cilantro leaves.
4
Divide the rice between 8 shallow soup bowls. Ladle the vegetables atop the rice. Serve immediately.

Source: food.com

Original recipe ↗

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