In a covered soup pot saute the onions in small amount of water for about 5 minutes. Stir in the eggplant and sweet potatoes and curry paste. Add the pineapple juice, water and salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Add cauliflower and green beans and cook for another 5 minutes. Stir in peppers, tomatoes, lime or lemon juice and herbs. Simmer until the vegetables are tender, about 10 minutes. Serve on rice with a few sprigs of fresh herbs. Posted to fatfree digest by "Jan Gordon" on Apr 19, 1999,