Spiced Eggplant Salad


1 3/4 pounds eggplant, unpeeled, cut into 1/2-inch cubes
1/2 cup olive oil
2 large onions, finely chopped
1 1/2 pounds tomatoes, coarsely chopped
1 1/4 teaspoon ground cumin
1 1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
4 large garlic cloves, minced
2 tablespoons dried currants (or raisins)
2 1/2 tablespoons fresh chopped mint
2 1/2 tablespoons chopped cilantro

Place eggplant in strainer and sprinkle generously with salt. Stir to mix. Let drain 45 minutes.

Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and saute until golden, about 8 minutes. Add tomatoes, cumin, allspice and cayenne. Reduce heat to medium and cook until onions and tomatoes are slightly softened but mixture is not thick, about 5 minutes. Add garlic and currants; stir 1 minute. Transfer to bowl.

Turn out eggplant onto paper towel and gently squeeze dry. Heat remaining 1/4 cup oil in clean heavy large skillet over high heat. Add eggplant and cook until tender and golden, stirring frequently, about 10 minutes. Add tomato mix, cilantro and mint. Stir to blend. Season to taste with salt and pepper. Transfer to bowl and cool.