Yield: 6 Servings
|1 pounds||Eggplant, peeled & cubed|
|1 pounds||Tomatoes, chopped|
|2 teaspoons||Hungarian paprika|
|1||Garlic clove, minced|
|Tabasco sauce to taste|
|4 tablespoons||Olive oil|
In a pot, cover eggplant with cold water, bring to a boil & cook for ½ an hour. Drain & press with a spoon to remove excess moisture.
Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.
"The Africa News Cookbook"