See that there tomata? She was the reason I decided to make a hash. I was going to make squash soup with the pretty little butternuts I found at the farm stand today until this gem caught my eye!
If you can wait a few minutes to chop up vegetables, this is a great way to quickly get some grub in the ol’ tummy.
- 3 bacon rashers, cut crosswise
- 1 eggplant (the white and purple ones), diced
- 1/4 of a red onion
- 1 Cubanelle pepper, cut crosswise (you can keep the seeds in)
- 1/4 of a yellow bell pepper
- 2 – 3 garden tomatoes or one medium beefsteak chopped
- 2 cloves garlic, minced
- olive oil (if needed)
- salt and pepper
Render the fat from the bacon in a skillet over medium heat until the bacon is cooked and crisp. Remove the bacon and wipe most of the fat out of the pan with a dry paper towel.
Add the onion and eggplant first. Get the eggplant turning and browning. Add the peppers and continue cooking, add olive oil if needed and salt and pepper. For the last minute, add the tomato and garlic. You don’t want the garlic to burn. Lastly, add those crispy bits of bacon!
For those who want to keep this vegan, skip the bacon and use olive or coconut oil instead to brown the onion and eggplant. You could add a little smoked paprika if you want a hint of smokey flavour. I should have done that anyways. Oh well.