Spanish Vegetable Stew with Eggplant

Ingredients: 

      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

Methods:

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"