3 md Eggplants 2 1/2 ts Coarse (kosher salt) 1/4 c Corn oil 1 1/2 c Tomato sauce 1/4 ts Pepper 1 ts Hot red chili flakes, - or minced fresh chiles 2 ts Ground cinnamon 1 tb Crushed dried mint 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.
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