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