Title: Eggplant Salad
Categories: Appetizer Salad African
Yield: 6 Servings

1	lb	Eggplant, peeled & cubed
1	lb	Tomatoes, chopped
2	ts	Hungarian paprika
1	ts	Salt
1		Garlic clove, minced
		Tabasco sauce to taste
4	tb	Olive oil

In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.

"The Africa News Cookbook"

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