Spanish Vegetable Stew With Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Spanish | Casseroles, Main dish, Spanish, Vegetarian | 4 | Servings |
INGREDIENTS
| 5 | T | Olive oil |
| 4 | Onions, chopped | |
| 4 | Green bell peppers, chopped | |
| 4 | Tomatoes, chopped | |
| 1 | Eggplant, peeled & cubed | |
| 1/8 | t | Cayenne |
| 1/4 | t | Paprika |
| Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 154
Total Fat: 17.5g
Cholesterol: 0mg
Sodium: 317mg
Potassium: 760.5mg
Carbohydrates: 24.6g
Fiber: 6.4g
Sugar: 12.5g
Protein: 3.9g