Sauteed vegetables

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.

Source Unknown

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