Bonjan Salat (Spicy Eggplant Salad)
red pepper flakes
or minced fresh chiles
Slice the eggplants crosswise into 1½ inch thick pieces.
Sprinkle them with 2 teaspoon 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 ½ teaspoon 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.