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"