Quick Ratatouille with Hash Browns

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 425°F (220°C).

2. 2

   In a large non-stick skillet over medium-high heat, cook the onion and eggplant in the oil until the eggplant is golden. Season with salt and pepper. Add more oil as needed. Add the garlic, zucchini and bell pepper. Continue to cook for 2 minutes while stirring. Add the tomatoes and water. Partially cover and simmer for 10 minutes or until the tomatoes have burst and the sauce has thickened. Remove the lid and continue to cook for a few minutes as needed until the desired consistency is reached. Adjust the seasoning.

3. 3

   Meanwhile, place the hash browns on a non-stick or parchment paper-lined baking sheet. Bake for 8 to 10 minutes or until slightly golden, turning them over halfway through cooking (see note).

4. 4

   Divide the hash browns among four plates. Top with the ratatouille. Sprinkle with herbs.