BONJAN SALAT

Serves 8

• 3 md Eggplants
• 2 1/2 tablespoons of Coarse Salt
• 1/4 cup Corn oil
• 1 1/2 cup Tomato sauce
• 1/4 tablespoons of Pepper
• 1 tablespoons of Hot red chili flakes - or minced fresh chiles
• 2 tablespoons of Ground cinnamon
• 1 tablespoons of 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. rinseeggplants under
cold water, which removes the bitter taste, rinse, and dry wellon a towel.
Heat the oil in a skillet and lightly brown eggplant slices overmoderate
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, ifwanted, in
a pan. Simmer over low heat for 10 minutes, which is long enoughto
integrate the flavors. Pour this over the eggplant; refrigerateuntil ready
to use. The salad can remain in the refrigerator for severaldays. Serve
cold or at room temperature.