This salad from F&W's Kay Chun combines smoky bacon and potatoes with silky eggplant. Dill and lemon add a bright, refreshing hit of flavor. Slideshow: More Eggplant Recipes
In a large, deep skillet, cook the bacon over moderate heat, stirring, until lightly golden, about 5 minutes. Add the olive oil, potatoes, onion and eggplants and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the eggplants and potatoes are tender and golden, 12 to 15 minutes. Stir in the lemon juice and dill and serve warm.