Spanish vegetable stew with eggplant
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5 | tablespoons | Olive oil |
4 | mediums | Onions, chopped |
4 | larges | Green bell peppers, chopped |
4 | larges | Tomatoes, chopped |
1 | medium | Eggplant, peeled & cubed |
⅛ | teaspoon | Cayenne |
¼ | teaspoon | Paprika |
Salt |
Directions
In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.
Vera Gewanter "A Passion for Vegetables"