Artichoke & aubergine hash

4	Aubergines
12 tbsp	Olive oil
	Salt
	Black pepper
1.4 kg	Potato (peeled)
4 tbsp	Thyme leaves
6 cups	Baby artichokes (cooked & sliced)
8	Tomatoes (concasse)
4 tsp	Garlic (crushed)
4 tbsp	Parsley (chopped)

Method

1.      Slice the aubergine in half lengthways &

2.      Drizzle evenly with 2 tbsp of olive oil & season with ½ tsp of the salt & pepper.

3.      Grill on the char grill until half cooked, remove from the grill & cool before dicing into large cubes.

4.      Cut the potato n half lengthways, cut each half again lengthways to make 4 long quarters.

5.      Cut across the quarters making ¼ inch slices.

6.      Place the potato slices in pot of cold water with some salt, bring to the boil, turn down to a simmer & cook until tender.

7.      Drain the potatoes in a colander.

8.      Heat the remaining olive oil in a frying pan over a medium flame, add the potatoes & lightly brown, add the thyme leaves & cook for a minute to release the flavour.

9.      Combine the artichokes & aubergine with the potato, heat through over a high flame.

10.    Add the tomatoes, garlic & cook for 2 mins longer.

11.    Check the seasoning & add the chopped parsley.