Moroccan Eggpland Salad

2 medium eggplant, peeled and cubed
2 large tomatoes, chopped
2 tsp cayenne pepper
1 tsp salt
1 tbs olive oil
1 tbsp tomato juice
Boil eggplant in water to cover for 30 minutes; drain.
Squeeze out excess moisture.

In a large skillet over medium heat, saute the eggplant,
tomatoes, cayenne and salt in oil and tomatoe juice for
5 minutes, mashing the ingredients with a fork until
somewhat smooth.
Chill before serving.