Eggplant (Aubergine)-Potato Hash

Get your wooden spoon ready for some stove-top stirring fun! This goes great with salads, spinach, etc. from vegetarian times

• Ready In: 1 hr
• Serves: 4-5

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. In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
2. Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
3. Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
4. Transfer to separate bowl and set aside.
5. In same skillet, melt butter over medium heat.
6. Add onion and cook, stirring often, until softened, about 5 minutes.
7. Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
8. Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
9. Add garlic and flour and cook, stirring, 1 minute.
10. Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
11. Stir in reserved potato mixture.
12. Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
13. During last minute of cooking, sprinkle cheese over hash.