(6 servings)

1 lb Eggplant, peeled & 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 & 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"