Spanish Vegetable Stew with Eggplant

         Yield: 4 Servings
Categories: Vegetarian, Main Dishes, Casseroles, Spanish

5 tb Olive oil 4 md Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, chopped 1 md Eggplant, peeled & cubed 1/8 ts Cayenne 1/4 ts Paprika Salt 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"