Yemeni Eggplant Salad with Currants

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  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.