Spanish Vegetable Stew with Eggplant Recipes

5 tablespoons olive oil
4 medium onions, chopped
4 large green bell peppers, chopped
4 large tomatoes, chopped
1 medium eggplant, peeled & cubed
1/8 teaspoons cayenne pepper
1/4 teapoon paprika
salt

1. In a heavy skillet, heat oil & saute onions.

2. Add other ingredients, stirring well so that they are coated with the oil.

3. Cover and simmer for 15 minutes or until the peppers are cooked but firm.

Add water if the casserole is too dry.

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