Eggplant Salad
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, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)