2 medium eggplants
olive oil
1 medium tomato, chopped
salt and pepper
1/4 teaspoon allspice
1/2 teaspoon parsley
1 tablespoon currants, soaked in cold water 30 minutes
1 clove garlic
1 bay leaf
Cut the stems off the eggplants but do not peel. Cut several lengthwise slits in the eggplants, but do not slice through. Heat 2 tablespoons olive oil in a small skillet and saute the onion until it browns slightly. Then add tomato, salt, pepper, allspice and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currants and add the to the tomato onion mixture and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame proof dish that will just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic and bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. When done, pour off excess oil and strain and store for reuse. Cool and refrigerate eggplants overnight. Serve cold cut in thin slices.
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