5 tbsp Olive oil
4 medium Onions, chopped
4 large Green bell peppers, chopped
4 large Tomatoes, chopped
1 medium Eggplant, peeled & cubed
1/8 tsp Cayenne
1/4 tsp Paprika
Salt
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In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.
Vera Gewanter "A Passion for Vegetables"
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