Eggplant Sauce

I'm going eggplant crazy! I think the inspiration for this recipe came either from harira, which is a traditional Mediterranean stew featuring tomatoes and cinnamon, or Skyline chili, which is a traditional American fast food chain restaurant which features cinnamon in their chili. Hm, I wonder which one it really was....

1 eggplant
1 can of v8 juice, or standard canned tomato sauce, OR if you're feeling awesome and really cool (its ok if you're not) about 5 large tomatoes either juiced in a juicer or blended very well in a blender.
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon each of basil, oregano, and marjoram
salt and pepper to taste

1. skin and chop the eggplant
2. put the pieces in a strainer over the sink and sprinkle with salt. Let them sit for at least 10 minutes, then rinse well.
3. in a saucepan combine the eggplant, tomato sauce or juice and olive oil. Bring to a simmer
4. add other ingredients and taste to make sure all the flavors are in balance. Make adjustments if needed.
5. Cover and let simmer for 15 minutes, checking on it every five minutes and giving it a good stir. While stirring, try to break down the eggplant pieces even more. They should get very soft throughout the simmering process.
6. The sauce is done when all the flavors have melded together and the eggplant pieces are soft and incorporated into the tomato.

This is very good over pasta, lentils or rice. To make it more of a stew add in carrots, celery, mushrooms and any other vegetables you like.