Title: Bonjan salat (spicy eggplant salad)
 Categories: Afghan, Salads, Vegetarian, Vegan
      Yield: 8 servings
 
      3 md Eggplants
  2 1/2 ts Coarse (kosher salt)
    1/4 c  Corn oil
  1 1/2 c  Tomato sauce
    1/4 ts Pepper
      1 ts Hot red chili flakes,
           - or minced fresh chiles
      2 ts Ground cinnamon
      1 tb 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. 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.
  
  FROM:    NANCY BERRY   (CWBJ78A)