A recipe for Eggplant Salad (Veg Times). Follow the simple recipe instructions for Eggplant Salad (Veg Times) shared by other home cooking experts.
Ingredients
1 lb. Peeled eggplant, cubed1 lb. Tomatoes, chopped
2 Tsp. Cayenne
1 Tsp. Salt
1 Tbs. Olive oil
1 Tbs. Tomato juice
Directions
Boil eggplant in water for 30 minutes. Drain well and squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne and salt in olive oil and tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. Vegetarian Times, December 1993.
