Name: Eggplant Salad
Ingredients: 1 lb Eggplant, peeled & cubed; 1 lb Tomatoes, chopped; 2 ts Hungarian paprika; 1 ts Salt; 1 Garlic clove, minced; Tabasco sauce to taste; 4 tb Olive oil

CATEGORY	CUISINE	TAG	YIELD
Eggs	Hungarian	Appetizers, Salads	6	Servings

INGREDIENTS

1	lb	Eggplant, peeled & cubed
1	lb	Tomatoes, chopped
2	ts	Hungarian paprika
1	ts	Salt
1		Garlic clove, minced
		Tabasco sauce to taste
4	tb	Olive oil

INSTRUCTIONS

In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an
hour.  Drain & press with a spoon to remove excess moisture.
Combine eggplant & tomatoes with remaining ingredients. Saute in moderately
hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing.
Chill before serving.
"The Africa News Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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