| 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
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