Potato Eggplant hash with Hot Peppers and Sage

So, the farmer's market insists on giving us eggplant. What to do? First, cube them, and set them aside sprinkled with kosher salt.



Do the same with the potato, just skip the salt part.



Slight variation this week... These peppers come from the farmer's market. No serrano today.



In smoking olive oil, fry the potatoes until golden. Remove to paper towels to drain.


Add a bit more oil, and throw in some crushed garlic cloves. Remove when browned, reserving oil in pan.


Add Eggplant, peppers and onion. Sautee over high heat until cooked through. This is one of those recipes where the eggplant will not crisp up, so don't bother trying.


Return potatoes, and add sage. In this case, dried. Lower/turn off heat, and toss to combine.


Serve with a protein; in this case, broiled steak tips.