Bonjan Salat

Description
Yield: 8 servings

Ingredients

 * 3 medium eggplants
 * 2½ teaspoons coarse salt; (kosher salt)
 * ¼ cup corn oil
 * 1½ cups tomato sauce
 * ¼ teaspoon pepper
 * 1 teaspoon hot red chili flakes or 1 teaspoon minced fresh chiles
 * 2 teaspoons ground cinnamon
 * 1 tablespoon dried mint; crushed

Directions

 * 1) Slice the eggplants crosswise into 1½ inch thick pieces.
 * 2) Sprinkle them with 2 tsp coarse salt and let stand for 15 minutes.
 * 3) Rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.
 * 4) Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
 * 5) Remove and put into a serving bowl.
 * 6) Cool.
 * 7) Put the tomato sauce, pepper, chile, cinnamon, mint and ½ tsp salt, if wanted, in a pan.
 * 8) Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
 * 9) Pour this over the eggplant; refrigerate until ready to use.
 * 10) The salad can remain in the refrigerator for several days.
 * 11) Serve cold or at room temperature.