Ingredients
- 2 carrots
- 1 eggplant
- 1 tomato
- 1/4 c dill (fresh)
- 2 ts vegetable oil
- 1/4 c parsley (fresh finely chopped)
- 1/2 ts salt
- 1 ds black pepper
- 1 ds cinnamon
- 2 slices green peppers
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
