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”