Sauteed vegetables
4 servings
Ingredients
| Quantity | 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 |
Directions
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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