| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: there is no substitute”