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.