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Eggplant Stew

Sautéed chopped white onion combined with chopped bell pepper, diced tomato, peeled and cubed eggplant, cayenne pepper, paprika and salt in Dutch oven. Simmered until vegetables are soft and flavors have melded. Served over rice or pasta.

Ingredients -

5 tablespoons Extra Virgin Olive Oil
4 Medium White Onions, chopped
4 Green Bell Peppers, chopped
4 Tomatoes, diced
1 Eggplant, peeled and cubed
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
Coarse Salt

Preparation:

1. To a large Dutch oven, add the oil and onions and sauté until tender.

2. Add the bell peppers, tomatoes, eggplant, cayenne, paprika and salt. Mix well.

3. Simmer for 15 minutes, covered, or until the peppers are crisp tender.

4. Serve over rice or pasta.

5. Enjoy.

Eggplant Recipe Tip -
Potassium in Eggplant

	Eggplant has a high concentration of potassium. Potassium helps with the prevention and treatment of high blood pressure. It also reduces the risk of stroke and cardiovascular disorders. Other benefits of potassium is its ability to ease stiffness caused by arthritic conditions, including rheumatoid arthritis, and relieve pain from migraines and headaches.

Eggplant Recipe Tip -
Bell Pepper

	One cup of chopped bell pepper delivers more than 100% of the daily allowance for vitamin A and vitamin C. While green bell peppers are the easiest to find and usually the least expensive, you could substitute with orange, yellow, or red bell pepper if desired.

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