For the sauce:
To a large high-sided saute pan over medium heat, add the blended oil. Add the garlic, shallots, cinnamon stick
, bay leaf and the baby eggplant to the saute pan. Season the mixture with salt and freshly ground black pepper. Add the peeled tomatoes
, squashing the tomatoes in your hand as you add them. Add about 2 cups chicken stock and allow to simmer
, about 10 to 15 minutes.
Remove the cinnamon stick and strain
the sauce through a food mill
placed over a bowl and pass through. Place back into the same pan and place over medium heat. Whisk
in the butter until melted.
For the eggplant chips:
Add about 1/4-inch blended oil to a heavy-bottomed pan over medium-high heat. Heat the oil to 360 degrees F. (If you don't have a thermometer, a cube
of bread will brown in about 3 minutes.)
Once the oil is heated, coat the eggplant in the rice flour
and shallow fry
until golden brown, on both sides, about 2 to 3 minutes. Drain
the eggplant chips on a paper towel-lined plate.