Eggplant Salad (version VII)

1 pound eggplant, peeled and cubed
1 pound tomatoes, chopped
2 teaspoons hungarian paprika
1 tablespoon salt
1 garlic clove, minced
tabasco sauce to taste
4 tablespoons olive oil

In a pot, cover eggplant with cold water, bring to a boil and cook for 1/2 an hour. Drain and press with a spoon to remove excess moisture. Combine eggplant and tomatoes with remaining ingredients. Sauté in moderately hot olive oil for 5 minutes. Stir and mash ingredients together as sautéing. Chill before serving. 



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