Ingredients
- 300 gr tomatoes
- 190 gr eggplant (peeled)
- 16 ml tomato juice
- 16 ml olive oil
- 4 gr cayenne
- 3 gr 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
