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1
Preheat the oven to 350.
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2
Put the eggplant in a colander and toss with 1 teaspoon of kosher salt.
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3
Place a small plate on top of the eggplant and weight it down with canned goods.
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4
Set the colander in the sink until the eggplant releases its liquid, about 30 minutes.
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5
Gently squeeze the eggplant to remove additional moisture.
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6
In a large ovenproof skillet, preferably nonstick, heat 2 tablespoons of the olive oil.
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7
Add half the eggplant and cook over moderately high heat, stirring occasionally, until browned, about 4 minutes.
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8
Transfer the eggplant to a large plate and repeat with the remaining olive oil and eggplant.
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9
Reduce the heat to low, add the onion and cook until tender, about 6 minutes.
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10
Return the eggplant to the skillet.
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11
Meanwhile, in a large bowl, whisk the eggs with a pinch each of salt and pepper.
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12
Add the eggs to the eggplant and onion in the skillet and increase the heat to moderate.
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13
Use a spatula to pull the cooked egg into the center, allowing the uncooked egg to fill the bottom of the skillet.
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14
When the frittata is mostly set, gently stir in the dill.
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15
Put the skillet in the oven and cook the frittata until it is just set, about 5 minutes.
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16
Shake the skillet to loosen the frittata and run a spatula around it if necessary.
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17
Carefully slide the frittata onto a platter, then let cool slightly.
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18
Cut into 12 wedges and serve warm or at room temperature.
