Categories: Casseroles, Vegetarian, Ethnic, Spanish 
      Yield: 4 servings 
  
      5 tb Olive oil                           1 md Eggplant, peeled & cubed 
      4 md Onions, chopped                   1/8 ts Cayenne 
      4 lg Green bell peppers, chopped       1/4 ts Paprika 
      4 lg Tomatoes, chopped                        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"