Bonjan Salat (Spicy Eggplant Salad)

• 3 medium eggplant
• 2 1/2 teaspoons kosher salt
• 1/4 cup corn oil
• 1 1/2 cups tomato sauce
• 1/4 teaspoon black pepper
• 1 teaspoon red pepper flakes or minced fresh chiles
• 2 teaspoons cinnamon ground
• 1 tablespoon mint leaves crushed dried

1. Slice the eggplants crosswise into 1 1/2 inch thick pieces.
2. Sprinkle them with 2 teaspoon coarse salt and let stand for 15 minutes.
3. Rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.
4. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
5. Remove and put into a serving bowl.
6. Cool.
7. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan.
8. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
9. Pour this over the eggplant; refrigerate until ready to use.
10. The salad can remain in the refrigerator for several days.
11. Serve cold or at room temperature.

eggplant, kosher salt, corn oil, tomato sauce, black pepper, red pepper, cinnamon ground, mint

Taken from recipeland.com/recipe/v/bonjan-salat-spicy-eggplant-sal-5668 (may not work)