Spanish Vegetable Stew with Eggplant
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
olive oil
|
|
| 4 | medium |
onions
chopped |
|
| 4 | large |
green bell peppers
chopped |
|
| 4 | large |
tomatoes
chopped |
|
| 1 | medium |
eggplant
peeled & cubed |
*
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
olive oil
|
|
| 4 | medium |
onions
chopped |
|
| 4 | large |
green bell peppers
chopped |
|
| 4 | large |
tomatoes
chopped |
|
| 1 | medium |
eggplant
peeled & cubed |
*
|
| 0.6 | ml |
cayenne pepper
|
|
| 1.3 | ml |
paprika
|
|
| 1 | x |
salt
|
*
|
Directions
In a heavy skillet, heat oil and sauté onions.
Add other ingredients, stirring well so that they are coated with the oil.
Cover and simmer for 15 minutes or until the peppers are cooked but firm.
Add water if the casserole is too dry.
