Eggplant Salad

Directions

1. 1
   Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
2. 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. 3
   Cut into quarters and set aside.
4. 4
   Heat a little oil in a deep frying pan. Add the eggplant, reduce the heat, and cook for 2-3 minutes.
5. 5
   Add the tomatoes, cumin, paprika, and cayenne pepper, and stir.
6. 6
   Dissolve the tomato puree and sugar in 250 milliliters of water.
7. 7
   Add the eggplant mixture and cook on a low heat until the sauce thickens.
8. 8
   Add the mint and a few drops of lemon juice.