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Categories:Viewed: 3 - Published at: 7 years ago
Ingredients
- 1 lb Aubergine, peeled & cubed
- 1 lb Tomatoes, minced
- 2 tsp Hungarian paprika
- 1 tsp Salt
- 1 x Garlic clove, chopped Tabasco sauce to taste
- 4 Tbsp. Extra virgin olive oil
Method
- In a pot, cover aubergine with cool water, bring to a boil & cook for 1/2 an hour.
- Drain & press with a spoon to remove excess moisture.
- Combine aubergine & tomatoes with remaining ingredients.
- Saute/fry in moderately warm extra virgin olive oil for 5 min.
- Stir & mash ingredients together as sauteing.
- Refrigeratebefore serving.
