Tomatoes and Eggplant

¼ lb. salt pork, diced

2 cups canned or diced fresh tomatoes

2 Tbsps. olive oil  

Dash cayenne

1 onion, diced

1 eggplant (about 1 ½ lbs.), pared, diced

1 medium green pepper, diced

Fry salt pork until browned. Add oil, onion, and green pepper, and fry until tender. Add tomatoes and cayenne, and simmer 30 minutes. Serves 4 to 6.