Title: Spanish vegetable stew with eggplant
 Categories: Main dish, Casseroles, Vegetarian, 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"