Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| ½ teaspoon | Salt |
| 2 teaspoons | Vegetable oil |
| 2 eaches | Green peppers, sliced |
| 2 mediums | Carrots |
| 1 dash | Black pepper |
| 1 dash | Cinnamon |
| ¼ cup | Fresh parsley finely chopped |
| ¼ cup | Fresh dill, finely chopped |
| 1 medium | Tomato, cut into wedges |
Cut eggplant lengthwise into ¼" slices. Sprinkle slices with salt & let sit for ½ hour. Rinse, squeeze & pat dry.
Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute sliced green peppers till just tender.
Place next to eggplant. Saute carrot till just tender & place next to green peppers. Season with pepper & cinnamon.
Sprinkle parsley over eggplant & the dill over the carrots. Garnish with tomato & serve.
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