Spanish Vegetable Stew with Eggplant

[Guest guest]

Spanish Vegetable Stew with Eggplant

 

5 tbsps. olive oil

4 medium onions, chopped

4 large green bell

peppers, chopped

4 large tomatoes, chopped

1 medium eggplant, peeled,

cubed

1/8 tsp. cayenne

1/4 tsp. paprika salt

 

In a heavy skillet, heat oil and saute onions. Add other ingredients,

stirring well so that they are coated with the oil. Cover, simmer for 15 minutes

or till the peppers are cooked but firm. Add water if the casserole is too dry.

Yields 4 servings.