Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Peeled eggplant, cubed |
1 pounds | Tomatoes, chopped |
2 teaspoons | Cayenne |
1 teaspoon | Salt |
1 tablespoon | Olive oil |
1 tablespoon | Tomato juice |
Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving.
"Vegetarian Times" December, 1993