Spanish Vegetable Stew with Eggplant

(3 votes)

5 tablespoons olive oil
4 medium onions, chopped
4 large green bell peppers, chopped
4 large tomatoes, chopped
1 medium eggplant, peeled and cubed
1/8 teaspoon cayenne
1/4 teaspoon paprika
salt

In a heavy skillet, heat oil and sauté onions. Add other ingredients, stirring well so that they are coated with the oil. Cover and simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.



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