Sauteed Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
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
Directions:
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
Source from luhu.jp
& 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
Source from luhu.jp