- 2 small green bell pepper, seeded, ribs removed and chopped into small pieces
- 1 medium zucchini, chopped into small pieces
- 1 quart mini eggplant, or 1 med/large eggplant, choppe into small pieces
- 1 small fennel bulb, minced
- 1 large onion, minced
- 1 large clove garlic, crushed
- 2 large ripe tomatoes, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ cup organic raisins
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper to taste
- For topping:
- 3 medium sweet potatoes, peeled and chopped
- 13/-1/2 cup light coconut milk, or more as needed
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- salt and pepper to taste
- 2 heaping tablespoons grated Parmesan cheese
Instructions
Preheat oven to 400℉.
Cook sausage or ground lamb in a large pot over medium-high heat until browned, breaking up with a spatula or a spoon as it cooks. Add peppers, zucchini, eggplant, fennel, onion and garlic. Reduce heat to medium and cook, stirring occasionally, for 12 minutes. Add chopped tomatoes, ground cumin, ground coriander, ground cinnamon, ground cloves and raisins. Cook, stirring occasionally, until tomatoes have broken down and given off their juices and the juices have thickened to the point that most liquid has evaporated. Stir in lemon juice and season with salt and pepper. Remove from heat. Pour into a baking dish sprayed or brushed with coconut oil.
Meanwhile, steam or boil potatoes until tender. Drain and allow to give off steam. Mash potatoes with coconut milk, cumin and cinnamon. Add salt and pepper to taste. Add more liquid if needed. Spread mashed sweet potatoes evenly over meat mixture. Sprinkle with Parmesan, if using. Bake for 20-30 minutes or until bubbly. Remove from heat and allow to cool for at least 10 minutes. Serve.
Recipe by Holcomb Farm at https://holcombfarm.org/eggplant-potatoes-swiss-chard/