Ingredients
- 2 carrots
- 1 eggplant
- 1 tomato
- 20 gr dill (fresh)
- 10 ml vegetable oil
- 7 gr parsley (fresh finely chopped)
- 1 gr salt
- 1 gr black pepper
- 1 gr cinnamon
- 2 slices green peppers
Cut eggplant lengthwise into 1 cm slices. Sprinkle slices with salt & let sit for half 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
