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