Eggplant Stew

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#16053

serves/makes:

ready in:
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.