Title: Eggplant Salad
Categories: Salads, Appetizers, Vegetarian
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini