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Eggplant Salad Recipe
Serves 4
Ingredients: 1 lb peeled eggplant, cubed
1 lb tomatoes, chopped
2 tsp cayenne
1 tsp salt
1 tbsp olive oil
1 tbsp tomato juice
Instructions: 1. Boil eggplant in water for 30 minutes.
2. Drain well and squeeze out excess moisture.
3. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne and salt in olive oil and tomato juice for about 5 minutes, mashing with a fork until somewhat smooth.
4. Chill before serving.
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