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

More from this source
SF Gate


Add a comment


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

You might also like

Yotam Ottolenghi's Sweet Corn Polenta With Eggp...
Eggplant Rollatini With Tomato-Basil Sauce From...
Weight Watchers
Luca's Eggplant Parmesan
Coastal Living
Zee's Eggplant Salad
Jan’s Stuffed Eggplant
Fine Cooking
Mom's Pasta Primavera
Simply Recipes
My Father's Eggplant Spread
Seven Spoons
Matt Romero's Eggplant "Sandwiches" Recipe
Real Simple
Eggplant Napoleon
Vegan YumYum
My Mother's Eggplant Parmigiana