Bonjan Salat (Spicy Eggplant Salad)

1. 1

   Slice the eggplants crosswise into 1 1/2 inch thick pieces.

2. 2

   Sprinkle them with 2 teaspoon coarse salt and let stand for 15 minutes.

3. 3

   Rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.

4. 4

   Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

5. 5

   Remove and put into a serving bowl.

6. 6

   Cool.

7. 7

   Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan.

8. 8

   Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.

9. 9

   Pour this over the eggplant; refrigerate until ready to use.

10. 10

    The salad can remain in the refrigerator for several days.

11. 11

    Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.