Recipe - Sauteed Vegetables

1 md Eggplant
One half teaspoon Salt
2 teaspoon Vegetable oil
2 Green peppers, cut or sliced up
2 md Carrots
1 ds Black pepper
1 ds Cinnamon
One fourth cup Fresh parsley finely chopped
One fourth cup Fresh dill, finely chopped
1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let
sit for One half hour. Rinse, squeeze & pat dry.

Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute cut or sliced up 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