Preparation of the Vegetables
Peel the potatoes and parboil them. That means don't cook till done.
Allow the potatoes to cool down.
Slice them into ¼ inch roundels.
Remove stalk of the eggplant and cut into roundels about ¼ inch in thickness.
Add the eggplant slices in water till required.
Heat a frying pan or griddle pan over medium heat.
Add 1 tbsp olive oil. When it becomes hot arrange the potato slices in the pan.
Allow the slices to roast or cook for 1-2 minutes or till they brown slightly.
Turn over the slices, sprinkle some salt and cook for another 1-2 minutes.
Keep on the side till required.
Remove eggplant slices from the water. Pat them dry on a towel.
Add 1 tbsp oil in the pan. Arrange the eggplant slices and allow them to cook till the slices brown a bit.
Turn them over, sprinkle same salt and roast for 1-2 minutes.
Take the pan off the heat.