Ingredients

1 pound peeled eggplant, cubed
1 pound tomatoes, chopped
2 tsp. cayenne
1 tsp. salt
1 Tbsp. olive oil
1 Tbsp. tomato juice

Cooking Instructions

Boil eggplant in water for 30 minutes. Drain well and squeeze out excess moisture. In a large skillet over moderate heat, Saute 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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)