Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. 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 tsp. 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. Yield: 8 servings. Recipe by Nancy Berry Per serving: 962 Calories (kcal); 58g Total Fat; (49% calories from fat); 19g Protein; 114g Carbohydrate; 0mg Cholesterol; 2266mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4558g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3094 (77%)|
|Amt Per Serving||% DV|
|Total Fat 343.8g||458 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 197.7g|
|Polyunsanturated Fat 101g|
|Cholesterol 0mg||0 %|
|Sodium 13513.4mg||466 %|
|Potassium 12321.9mg||324 %|
|Total Carbohydrate 236.5g||70 %|
|Dietary Fiber 97.3g||389 %|
|Sugars, other 139.2g|
|Protein 50.8g||73 %|
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Calories per serving: 3996
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