Bonjan Salat (Spicy Eggplant Salad)

Directions

1. Slice the eggplants crosswise into 1 1/2 inch thick pcs. Sprinkle them with 2 teaspoon coarse salt and let stand for 15 min. rinse eggplants under cool water, that 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 min. Remove and put into a serving bowl. Cold. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan. Simmer over low heat for 10 min, that is long sufficient to integrate the flavors. Pour this over the eggplant; chill till ready to use. The salad can remain in the refrigerator for several days. Serve cool or possibly at room temperature.