Ingredients
- 1 lb tomatoes
- 1 lb eggplant (peeled)
- 1 tb tomato juice
- 1 tb olive oil
- 2 ts cayenne
- 1 ts salt
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
