Spanish Vegetable Stew With Eggplant

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Spanish Vegetable Stew With Eggplant

 

5 tablespoons olive oil

4 medium onions, chopped

4 large green bell peppers, chopped

4 large tomatoes, chopped

1 medium eggplant, peeled and cubed

1/2 teaspoon cayenne

1/4 teaspoon paprika

salt

 

In a heavy skillet, heat oil & sauté onions.

Add other ingredients, stirring well so that they are coated with

the oil.

Cover & simmer for 15 minutes or until the peppers are cooked

but firm.

Add water if the casserole is too dry.

Serves 4.