Yemeni Eggplant Salad with Currants

Ingredients

 * 1 eggplant (1¼ to 1¾ pounds)
 * 1 teaspoon salt
 * ¼ cup olive oil plus 2 tablespoons
 * 2 onions, finely chopped
 * 1½ pounds tomatoes, peeled, seeded, coarsely chopped
 * 1½ teaspoons each allspice and cumin
 * pinch cayenne pepper
 * 5 garlic cloves, minced
 * ¼ cup currants
 * 3 tablespoons 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.