Ingredients:
2 1/2 cups peeled diced potatoes
3/4 cup vegetable broth
1 tablespoon unsalted butter
1 medium onions, minced
1 tablespoon olive oil
4 cups peeled diced eggplants
1 garlic cloves, minced
1 tablespoon flour
3/4 cup milk
1/4 cup grated parmesan cheese
Directions:
In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
Transfer to separate bowl and set aside.
In same skillet, melt butter over medium heat.
Add onion and cook, stirring often, until softened, about 5 minutes.
Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
Add garlic and flour and cook, stirring, 1 minute.
Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
Stir in reserved potato mixture.
Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
During last minute of cooking, sprinkle cheese over hash.
Servings: 4-5
Time preparation: 15 min.
Time total: 60 min.