Recipe: Spanish Vegetable Stew with Eggplant

SPANISH VEGETABLE STEW WITH EGGPLANT

5 tbsp olive oil
4 medium onions, chopped
4 large green bell peppers, chopped
4 large tomatoes, chopped
1 medium eggplant, peeled and cubed
1/8 tsp cayenne
1/4 tsp paprika
salt (to taste)
water (as needed)

In a heavy skillet, heat oil and saute 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.

Servings: 4
Adapted from source: A Passion for Vegetables by Vera Gewanter