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Sauteed Vegetables

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Submitted by 043808909

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

1 hrs

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT *
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VEGETABLE OIL
2 2
EACH EACH GREEN BELL PEPPERS
sliced
2 2
MEDIUM MEDIUM CARROTS
1 1
DASH DASH BLACK PEPPER *
1 1
DASH DASH CINNAMON *
¼ 59
CUP ML PARSLEY LEAVES
fresh, finely chopped
¼ 59
CUP ML DILL WEED
fresh, finely chopped *
1 1
MEDIUM MEDIUM TOMATOES
cut into wedges

Directions

Cut eggplant lengthwise into ¼ inch slices.

Sprinkle slices with salt and let sit for ½ hour.

Rinse, squeeze and pat dry.

Heat oil over medium heat.

Sauté eggplant for a few minutes til soft.

Remove to serving dish.

Sauté sliced green peppers until just tender.

Place next to eggplant.

Sauté carrot until just tender and place next to green peppers.

Season with pepper and cinnamon.

Sprinkle parsley over eggplant and the dill over the carrots.

Garnish with tomato and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 51 45% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 321mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 118% Vitamin C 98%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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