| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Salads, Appetizers, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Peeled eggplant, cubed |
| 1 |
lb |
Tomatoes, chopped |
| 2 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Tomato juice |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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