Pino Spinoso's Eggplant, Tomato, Pepper And Potato Stew

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Ingredients

2 red bell peppers

2 yellow bell peppers

3 tomatoes

1/2 cup extra virgin olive oil

1 red onion, chopped

1 pound russet potatoes, peeled, cut into walnut-size cubes

Salt and pepper

3 cups warm water

3 Japanese eggplants, cut in 3/4- inch cubes

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