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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)