Title: Sauteed Vegetables
Categories: Vegetable Vegetarian
Yield: 4 Servings

1	md	Eggplant
1/2	ts	Salt
2	ts	Vegetable oil
2		Green peppers, sliced
2	md	Carrots
1	ds	Black pepper
1	ds	Cinnamon
1/4	c	Fresh parsley finely chopped
1/4	c	Fresh dill, finely chopped
1	md	Tomato, cut into wedges

Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let sit for 1/2 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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