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"
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