Eggplant Salad (Veg Times)

Eggplant Salad (Veg Times) Category Appetizers 
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Ingredients And Procedures

1 lb Peeled eggplant, cubed

1 lb Tomatoes, chopped

2 ts Cayenne

1 ts Salt

1 tb Olive oil

1 tb Tomato juice

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

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