Title: Sauteed vegetables
 Categories: Vegetables, Vegetarian
      Yield: 4 servings
 
      1 md Eggplant
    1/2 ts Salt
      2 ts Vegetable oil
      2 ea 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
 
  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