Yemeni Eggplant Salad with Currants

Ingredients

• 1 eggplant (1¼ to 1¾ pounds)
• 1 tsp. salt
• ¼ cup + 2 tbsp. olive oil
• 2 onions, finely chopped
• 1½ lb. tomatoes, peeled, seeded, coarsely chopped
• 1½ tsp. each allspice and cumin
• pinch cayenne pepper
• 5 garlic cloves, minced
• ¼ cup currants
• 3 tbsp. each chopped fresh mint and cilantro
• salt, pepper to taste

Directions

1. Cut unpeeled eggplant into ¾-inch cubes.
2. Place in strainer and sprinkle with salt.
3. Drain about 30 minutes.
4. Heat ¼-cup of oil in pan and sauté onions about 5–10 minutes, until golden.
5. Add tomatoes and spices, cooking until tomatoes and onions are soft, about 5 minutes.
6. Add garlic and currants, stir and transfer to bowl.
7. Add 2 tablespoons oil to pan and cook eggplant about 30–40 minutes until tender.
8. Add to tomato mixture.
9. Add mint and cilantro and combine well.
10. Season with salt and pepper.
11. Cover and chill.
12. Best if made a day in advance.

Note: After vegetables are cut up or cooked they lose their vitamin content. If this is made a day in advance it will be no better than tinned vegetables.