Spanish Vegetable Stew with Eggplant

5 tb Olive oil

4 md Onions, chopped

4 lg Green bell peppers, chopped

4 lg Tomatoes, chopped

1 md Eggplant, peeled & cubed

1/8 ts Cayenne

1/4 ts Paprika

Salt 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"