Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle with 2 teaspoons coarse salt and let stand for 15 minutes. Rinse eggplants under cold water, which removes the bitter taste, 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, chili flakes, cinnamon and mint, 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.