How to Make It
Heat a large skillet over high 2 minutes. Add 1/4 cup olive oil, and continue to heat until just smoking, 30 to 60 seconds. Add half of the eggplant, and stir to coat in oil. Cook, stirring occasionally, until browned in spots and slightly softened, about 4 minutes. Sprinkle eggplant mixture with 1/2 teaspoon salt, and continue to cook over high, stirring often, until tender, about 2 minutes. Transfer to a medium bowl. Repeat procedure with remaining olive oil, eggplant, and salt. Stir vinegar, dill, and jalapeño into eggplant mixture. Serve at room temperature.