Roasted Eggplant With Harissa Potatoes And Tomatoes

This is the result of a long and tangled thinking process about roasted eggplant...

Preheat oven to 420 degrees f.

Peel eggplant and slice into 1 / 3 inch thick slices.

Sprinkle with salt and let sit while you skin and cube the potatoes.

Place a non-stick sheet or paper on a baking tray , pat eggplant slices dry and brush both sides of each slice with olive oil.

Layer on baking tray and put in the oven for about 15 minutes.

Watch them , they might take longer or shorter.

They should not become mushy but just look and feel done and smell a little caramelized.

In a skillet , heat 1 tablespoon olive oil , add potatoes and season with salt to taste.

Fry potatoes until crisp and done , about 15 minutes.

Stir together water , tomato paste and harissa , pour over potatoes and heat through.

Remove skillet from heat.

Chop the tomatoes into 1 / 2 inch cubes.

Get eggplant slices out of the oven , divide on two plates.

Top the eggplant slices with potatoes.

Top potatoes with chopped tomatoes.

Serve immediately.

eggplant, potatoes, tomatoes, water, tomato paste, harissa, olive oil, salt