Spanish Vegetable Stew with Eggplant

Course : Eggplant
Serves: 4
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Ingredients:

5 tablespoons Olive oil
4 medium Onions, chopped
4 large Green bell peppers, chopped
4 large Tomatoes, chopped
1 medium Eggplant, peeled and cubed
1/8 teaspoon Cayenne
1/4 teaspoon Paprika
1/4 teaspoon Salt
 

Preparation / Directions:

In a heavy skillet, heat oil and saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover and simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.

 

Nutritional Information:

150 Calories (kcal); 17g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium


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