Spanish Vegetable Stew with Eggplant

Spanish Vegetable Stew With Eggplant Recipe

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  • 5 Tbsp
    olive oil
  • 4 medium
    onions, chopped
  • 4 large
    green bell peppers, chopped
  • 4 large
    tomatoes, chopped
  • 1 medium
    eggplant, peeled and cubed
  • 5/8 tsp
    cayenne pepper
  • 1/4 tsp
  • pinch

How to Make Spanish Vegetable Stew with Eggplant


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

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About Spanish Vegetable Stew with Eggplant

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy

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