Eggplant and Potato Frittata

1 medium eggplant, cut into 1/2" rounds
olive oil
10 large eggs
1 1/2 c. cream or half-and-half OR 1 c. whole milk
1 russet potato, cut into very thin rounds OR handful of boiled potatoes cut into rounds
1 1/2 c. shredded sharp cheddar (or almost any other cheese you can think of)
handful chopped fresh herbs (I used chives and lemon thyme)
slivered fresh red chile
salt and pepper

For eggplant: Prepare BBQ (medium-high heat). Brush eggplant rounds with olive oil and salt. Cook until charred and softened, turning occasionally, about 6 minutes. Set aside. When cool, roughly chop.

For frittata: Preheat oven to 400.

Put a tablespoon of olive oil into a large 12" nonstick skillet and heat on medium-low. If you're using cooked potatoes, just line the bottom of the pan with them. If you're using raw potatoes, saute them until they are very nearly cooked, about 10 minutes. They need to be THIN for this to work.

Beat the eggs and cream with some salt and pepper, and pour this mixture over the potatoes. Drop the eggplant in, spreading around evenly. Turn the heat down to low, and let it cook slowly for at least 20 minutes. You can put a lid on it if you want.

Sprinkle with cheese and fresh herbs, and chile and cook for a couple more minutes. Transfer to the preheated oven and cook for about 10 minutes until frittata is golden and puffed.

Let rest 10 minutes before slicing. Can be served at any temperature, but my favorite is room temperature. I just leave it sitting on the counter.