Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        eggplants
   2 1/2  teaspoons     coarse -- (kosher salt)
     1/4  cup           corn oil
   1 1/2  cups          tomato sauce
     1/4  teaspoon      pepper
   1      teaspoon      hot red chili flakes -- or minced fresh
                        -- chil
   2      teaspoons     ground cinnamon
   1      tablespoon    crushed dried mint

Preparation:

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.