Spanish Vegetable Stew with Eggplant |
 |
| Course : |
Eggplant |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
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:
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 |