Eggplant Salad (version VIII)

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

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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