Recipe - Bonjan Salat (Spicy Eggplant Salad)

3 md Eggplants
2 One half teaspoon Coarse (kosher salt)
One fourth cup Corn oil
1 One half cup Tomato sauce
One fourth teaspoon Pepper
1 teaspoon Hot red chili flakes,
or minced fresh chiles
2 teaspoon Ground cinnamon
1 tablespoon Crushed dried mint

Slice the eggplants crosswise into 1 One half 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 One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini