Spicy Pan Fried Eggplant With Tomatoes And Yogurt

Mix yougurt, 2 minced garlic cloves and mint in small bowl. Let stand 30 minutes.

Cook tomatoes in large pot of boiling salted water 30 seconds. Drain. Transfer to bowl of cold water and cool. Peel, seed and chop tomatos. (Yogurt sauce and tomatoes can be prepared 1 day ahead. Cover separately and chill.)

Heat 4 tbls oil in heavy large skillet over medium high heat. Sprinkle eggplant with 1/8 tsp dried red pepper, salt and pepper. Working in batches, add to skillet and cook until tender and jsut beginning to brown, adding more oil as necessary, about 4 minutes per side.

Meanwhile heat 2 tbls oil heavy medium skillet over medium high heat. Add remaining 2 minced garlic cloves; saute 30 red seconds. Add tomatoes and 1/8 tsp dried red pepper and cook until softened and juices begin to thicken, stirring occasionally, about 10 minutes. Season to taste with salt and pepper.

Spoon tomato mixture onto plates. Top with eggplant and yogurt sauce.