This salad is wonderful on a warm day. It is best served at room temperature with buffalo mozzarella or goat's cheese and a dressed handful of peppery rocket. You can salt the eggplants before cooking them but if they are very fresh I don't see the point. The slight bitterness works well against the sweetness of the currants.
100ml olive oil
2 large eggplants, diced into 2cm pieces
1 tsp sea salt
2 brown onions, peeled and finely chopped
8 ripe tomatoes, roughly chopped
1 tsp ground allspice
1 tsp ground cumin
1 tsp ground coriander
3 garlic cloves, finely chopped
2 tbsp currants
1 cup chopped coriander
1 cup chopped mint
Heat a large frying pan over medium heat. Add half the oil, add the eggplant, sprinkle with salt and fry quickly until thoroughly golden and cooked through. Reserve in a bowl, keeping all the cooking juices.
Heat the remaining oil in a pan and fry the onions until soft, add the tomatoes and spices and cook for five minutes. Stir the garlic, currants and cooked eggplant through the sauce then remove from the heat.
Fold through the herbs and check for seasoning.