Sauteed Vegetables
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | each |
green bell peppers
sliced |
|
| 2 | medium |
carrots
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cinnamon
|
*
|
| ¼ | cup |
parsley leaves
fresh, finely chopped |
|
| ¼ | cup |
dill weed
fresh, finely chopped |
*
|
| 1 | medium |
tomatoes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 2 | each |
green bell peppers
sliced |
|
| 2 | medium |
carrots
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cinnamon
|
*
|
| 59 | ml |
parsley leaves
fresh, finely chopped |
|
| 59 | ml |
dill weed
fresh, finely chopped |
*
|
| 1 | 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.
