Eggplant peel and cut into small cubes. I don't bother with soaking or Ambassador of the eggplant to remove the bitterness, as the current eggplant had long been bitter with the taste. The potatoes clean, rinse and be sure to wipe dry with a towel so that when frying crust formed early. Cut into cubes twice the size of the eggplant. Chop onions is not large.

Heat the oil –not rascala too –and batch-fry the cubes of eggplant until light Golden brown. Don't overcook-they will taste bitter. Not to put too much at once, otherwise the eggplant can turn into a mess. Oil should be enough so that the eggplant was fried and not dried. And, if at the beginning of the eggplants soak up oil like a sponge, one of the signs of readiness of the eggplant will become visible excessive oil in the pan. Remove the eggplant to a plate, trying to leave the oil in the pan.

Put in a pan the potatoes and fry it with onions until it will turn brown, stirring occasionally.

Add the potatoes to the eggplant, add salt and pepper to taste. Mix gently and allow to warm up together for a few minutes.

Finely chop the garlic and chop the dill.

Removed from heat potatoes sprinkle with herbs and garlic, cover and let stand for 3-4 minutes to exchange scents. Stir and arrange on plates.

Serve immediately, it would be good with salted cucumbers.