Eggplant Salad

Servings: 6
Ingredients:

1 lb Eggplant, peeled and cubed
1 lb Tomatoes, chopped
2 ts Hungarian paprika
1 ts Salt
1 ea Garlic clove, minced
Tabasco sauce to taste
4 tb 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. Saute in
moderately hot olive oil for 5 minutes. Stir and mash ingredients together
as sauteing. Chill before serving.

‘The Africa News Cookbook’

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