Spanish Vegetable Stew With Eggplant

Recipe Ingredients

5 tablespoons	75ml	Olive oil
4 tablespoons	60ml	Onions - chopped (medium)
4 tablespoons	60ml	Green bell peppers - chopped (large)
4 tablespoons	60ml	Tomatoes - chopped (large)
1 tablespoon	15ml	Eggplant - peeled & cubed (medium)
1/8 teaspoon	0.6ml	Cayenne
1/4 teaspoon	1.3ml	Paprika
		Salt

Recipe Instructions

In a heavy skillet, heat oil & saute 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.

Vera Gewanter "A Passion for Vegetables"

Source:
Moosewood Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.