Eggplant Potato Salad - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 lb baby red potato, quartered
1 red onion, sliced
3 1/2 lbs baby eggplants, thinly sliced
salt
pepper
fresh lemon juice
fresh dill, chopped

Preparation

Heat 2 tablespoons olive oil. Add potatoes, red onion, and baby eggplants.
Season with salt and pepper, cover and cook over moderately low heat until tender-- 15 minutes.
Stir in fresh lemon juice and chopped dill. Serve warm.