Just recently I bought a 5 lb bag of red potatoes for $1.99.  How can they sell them so cheap, I was really surprised!  The thing is, now I have to come up with ideas to cook all these potatoes.  Eggplant was also on sell, why I don't know.  So sure, let's marry the two.  Why not?!  I actually love eggplant but on it's own can be very bitter.  One of my favorite dishes at the Americanized chinese food is the eggplant and tofu dish that is sweet.  That's how I originally came up with this recipe.  I needed to make the eggplant a little sweet. There is not a lot of honey and you can add more if you like and want it sweeter.  The other thing, add some chili pepper flakes if you want that sweet and spicy flavor.  
Serves: 4


380 g Eggplant (1 medium sized)
74 g Red Potatoes (3 medium sized)

1/4 cup Olive oil
2 TBSP Honey
1 tsp Fresh Garlic, minced or crushed
2 TBSP Fresh Dill
Salt and Pepper to taste

Optional:  Add cooked crumbled bacon once the potatoes are done

Wash potatoes and Eggplant
Cut up into bite size pieces

Mix together oil, honey, garlic, salt and pepper

In a large bowl, drizzle mixture over potatoes and eggplant
Mix to evenly coat

Line a cookie sheet with parchment paper
Lay out potatoes and eggplant in a single layer
Sprinkle dill over the top

Bake at 350 degrees F (176 degrees C) for 30 minutes, check for doneness with a fork, if need be, cook 5 minutes at a time until potatoes are tender
About half way into baking, turn over using a spatula
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,