Bonjan Salat

Description
Yield: 8 servings

Ingredients

 * 3 medium eggplants
 * 2 1/2 teaspoons coarse salt; (kosher salt)
 * 1/4 cup corn oil
 * 1 1/2 cups tomato sauce
 * 1/4 teaspoon pepper
 * 1 teaspoon hot red chili flakes OR
 * 1 teaspoon minced fresh chiles
 * 2 teaspoons ground cinnamon
 * 1 tablespoon dried mint; crushed

Directions

 * 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.