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