|1 pounds||Peeled eggplant, cubed|
|1 pounds||Tomatoes, chopped|
|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
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