Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Eggplant, peeled & cubed |
1 pounds | Tomatoes, chopped |
2 teaspoons | Hungarian paprika |
1 teaspoon | Salt |
1 \N | Garlic clove, minced |
\N \N | 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"