Eggplant Potato Salad

1. 1

   In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes.

2. 2

   Add the olive oil, potatoes, onion and eggplants and season with salt and pepper.

3. 3

   Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes.

4. 4

   Stir in the lemon juice and dill and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.