Serves 8


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.


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