Eggplant Salad

Categories: Appetizers | Salads

Serves: 6 Servings

Ingredients:

1 lb Eggplant, peeled & cubed
1 lb Tomatoes, chopped
2 ts Hungarian paprika
1 ts Salt
1 Garlic clove, minced
Tabasco sauce to taste
4 tb Olive oil

Instructions:
In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an
hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately
hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing.
Chill before serving.

"The Africa News Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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