• 1 lb. eggplant, peeled and cubed
• 1 lb. tomatoes, chopped
• 2 tsp. paprika
• 1 tsp. salt
• 1 clove garlic, minced
• tabasco sauce to taste
• 4 tblsp. olive oil

In a saucepan, cover eggplant with cold water, bring to a boil, and cook for half an hour. Drain, and press with a spoon to remove excess moisture.

Combine eggplant and tomatoes with remaining ingredients. Saute in moderately hot olive oil for about 5 minutes, stirring and mashing ingredients together. Chill before serving.