Title: Spanish Vegetable Stew with Eggplant
Categories: Casserole Vegetarian Ethnic Spanish
Yield: 4 Servings

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"

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