3 md Eggplants
2 1/2 ts Coarse (kosher salt)
1/4 c  Corn oil
1 1/2 c  Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes,
- or minced fresh chiles
2 ts Ground cinnamon
1 tb Crushed dried mint

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.