Eggplant Salad

Directions

1. Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
2. Peel the tomatoes by making a small incision in the shape of a cross and placing them in boiling water for a few seconds. This will cause the peel to come off easily.
3. Cut into quarters and set aside.
4. Heat a little oil in a deep frying pan. Add the eggplant, reduce the heat, and cook for 2–3 minutes.
5. Add the tomatoes, cumin, paprika, and cayenne pepper, and stir.
6. Dissolve the tomato puree and sugar in 250 milliliters of water.
7. Add the eggplant mixture and cook on a low heat until the sauce thickens.
8. Add the mint and a few drops of lemon juice.