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.
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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...
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