Yemeni Eggplant Salad with Currants

Ingredients

 * 1 Eggplant (1-1/4 to 1-3/4 pounds)
 * 1 teaspoon salt
 * 1/4 cup olive oil plus 2 tablespoons
 * 2 onions, finely chopped
 * 1-1/2 pounds tomatoes, peeled, seeded, coarsely chopped
 * 1-1/2 teaspoons each allspice and cumin
 * pinch cayenne pepper
 * 5 garlic cloves, minced
 * 1/4 cup currants
 * 3 tablespoons each chopped fresh mint and cilantro
 * salt, pepper to taste*

Directions

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