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Ingredients Jump to Instructions ↓

  1. 1 lb Peeled eggplant, cubed

  2. 1 lb Tomatoes, chopped

  3. 2 ts Cayenne

  4. 1 ts Salt

  5. 1 tb Olive oil

  6. 1 tb Tomato juice

Instructions Jump to Ingredients ↑

  1. 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

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