Sara's Vegetable Hash

Sara's Vegetable Hash

2 ounces sweet onion (about 1/4 of a medium sized onion)
2 ounces asparagus (about 2 large asparagus spears, or 8 small)
2 ounces sweet red pepper (about 1/4 of a large pepper)
2 ounces sweet yellow pepper (about 1/4 of a large pepper)
1 small eggplant
5 large mushrooms
1 T. olive oil

Dice all vegetables and meats very small. Heat oil in frying pan, add onion, and peppers, and stir fry for a few moments on medium high heat, then add eggplant, asparagus, and mushrooms. Salt and pepper to taste. After about two minutes, turn the heat down to low, and let the vegetables cook on low heat for about 20-30 minutes. The veggies will carmelize nicely. I usually wait until they are done, then make a pocket in the hash and crack eggs into it, and cover them with a lid to poach for a few minutes. This recipe is usually enough for two.

Tip: Leftover meat or seafood, (for example, 2 slices bacon, or three links sausage or a couple of ounces of minced steak or leftover pork or shrimp) is also good added to the mixture--especially bacon which if I am using it I would add at the beginning with the onion and leave out the olive oil.