Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)

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