Bonjan Salat (Spicy Eggplant Salad)

Recipes Ingredients:

3 md Eggplants
1 ts Hot red Chili flakes,
2 1/2 ts Coarse (kosher salt)
- or minced fresh chiles
1/4 c Corn oil
2 ts Ground cinnamon
1 1/2 c Tomato sauce
1 tb Crushed dried mint
1/4 ts Pepper

Recipe Instructions:

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a Skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The Salad can remain in the Refrigerator for several days. Serve cold or at room temperature. FROM: NANCY BERRY (CWBJ78A)