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Sauteed Vegetables

Ingredients
 

1 medium eggplant
1/2 tsp salt
2 tsp vegetable oil
2 each green peppers, sliced
2 medium carrots
1 dash black pepper
1 dash cinnamon
1/4 cup fresh parsley finely chopped
1/4 cup fresh dill, finely chopped
1 medium tomato, cut into wedges



 
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Preparation
 
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

 

 
Servings:
4


 

 

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