A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Eggplant Stew
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- #16053
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
5 tablespoons olive oil
4 medium onions, chopped
4 green bell peppers, chopped
4 tomatoes, diced
1 medium eggplant, peeled & cubed
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
salt
directions
Heat the oil in a Dutch oven. Add onions and saute until almost tender. Add remaining ingredients and stir to coat in oil.
Cover and simmer for 15 minutes until the peppers are softened. Add water if needed. Serve plain or over rice or pasta.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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