Eggplant salad (veg times)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Peeled eggplant, cubed |
| 1 | pounds | Tomatoes, chopped |
| 2 | teaspoons | Cayenne |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Tomato juice |
Directions
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