Eggplant (Aubergine)-Potato Hash

Ingredients

• 2 1/2 cups peeled diced potatoes
• 3/4 cup vegetable broth
• 1 tablespoon unsalted butter
• 1 medium onion, minced
• 1 tablespoon olive oil
• 4 cups peeled diced eggplants
• 1 garlic clove, minced
• 1 tablespoon flour
• 3/4 cup milk
• 1/4 cup grated parmesan cheese

Directions

1. 1

   In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.

2. 2

   Bring to a boil over medium-high heat, cover partially and reduce heat to medium.

3. 3

   Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.

4. 4

   Transfer to separate bowl and set aside.

5. 5

   In same skillet, melt butter over medium heat.

6. 6

   Add onion and cook, stirring often, until softened, about 5 minutes.

7. 7

   Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.

8. 8

   Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.

9. 9

   Add garlic and flour and cook, stirring, 1 minute.

10. 10

    Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.

11. 11

    Stir in reserved potato mixture.

12. 12

    Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.

13. 13

    During last minute of cooking, sprinkle cheese over hash.