Ok, so this started out as a vegetarian entree, and I love it that way, but you can also insert your meat of choice and make it a higher-protein meal, as well. I could not avoid using as many of our ripe vegetables as possible. And this is a great opportunity for me to share some very colorful food pictures:) If you look closely, yes, there is goat cheese in there!
2 potatoes, either white or sweet (I used sweet), peeled and cubed
2 eggplants, peeled and cubed
1 onion, coarsely minced
2 fresh tomatoes, chopped
2 Tbsp fenugreek powder
2 Tbsp dried or fresh dill weed, chopped
1 tsp red chili powder
2-3 cloves chopped garlic
3-4 green chilis(adjust according to desired spiciness — 1 chili is fairly mild, 4 chilis is pretty hot and spicy!)
1 tsp salt
1 small can coconut milk (5.5 ounces)
4 ounces fresh goat cheese
If desired, 1/2 pound ground beef or lamb, or cooked sausage cut into chunks
Fry onion in 1 Tbsp hot olive oil for 5 minutes. Add tomatoes, garlic, salt, chili powder, ground meat if desired, and 1/4 Cup water, fry well.
Add potatoes, chunks of sausage if desired and eggplant with 1/2 to 1 Cup water, cover and cook until potatoes are tender.
Add fenugreek, dill, green chilis, goat cheese, and any additional tender vegetables you wish. I added 6 chopped okra at this point. Drizzle coconut milk over the mixture and blend with spoon.
Fry 3 more minutes, then serve.