Roasted Eggplant With Harissa Potatoes And Tomatoes - cooking recipe

Ingredients

1 medium eggplant
4 medium potatoes
2 medium tomatoes
1/3 cup water
1 teaspoon tomato paste
1 teaspoon harissa
4 tablespoons olive oil
salt, to taste

Preparation

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 (about 1/2 inch cubes).
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.