Categories: Salads, Appetizers, Vegetarian 
      Yield: 4 servings 
  
      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