Quick Ratatouille with Hash Browns | RICARDO

Ingredients

• 1 onion, cubed
• 1 Chinese eggplant, cut into rounds 1/2 inch (1 cm) thick or 1 small eggplant, cut into large dice
• 1/4 cup (60 ml) olive oil
• 2 garlic cloves, finely chopped
• 2 small zucchini (yellow and green), cut into rounds 1/2 inch (1 cm) thick
• 1 red bell pepper, seeded and cubed
• 2 cups (280 g) cherry tomatoes
• 1/4 cup (60 ml) water
• 20 frozen mini hash browns
• Thyme leaves, to taste
• Oregano leaves, to taste