Eggplant Salad

Yields:	4 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	35 minutes
	Ready In	65 minutes

Ingredients

1	pound	eggplant	peeled, cubed
1	pound	tomatoes	chopped
2	teaspoons	cayenne pepper
1	teaspoon	salt
1	tablespoon	olive oil
1	tablespoon	tomato juice

Directions

Boil eggplant in water for 30 minutes.

Drain well and squeeze out excess moisture.

In a large skillet over moderate heat, sauté 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.

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Member Review

Chicken French

Excellent Dish very easy to make. My husband loved it.

Reviewed by pic/bon

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