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- 3 med Eggplants
- 2 1/2 tsp Coarse (kosher salt)
- 1/4 cup corn oil
- 1 1/2 cup tomato sauce
- 1/4 tsp pepper
- 1 tsp Hot red chile flakes, or minced fresh chiles
- 2 tsp Ground cinnamon
- 1 tbl 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.