Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants 1/2 ts Parsley
Olive oil 1 tb Currants, soaked in cold
1 md Tomato, chopped -water 30 minutes
Salt Pepper 1 Clove garlic
1/4 ts Allspice 1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several
length-wise slits in the eggplants, but do not slice through. Heat 2
tb olive oil in a small skillet and saute the onion until it browns
slightly. Than add tomato, salt, pepper, allspice, and parsley.
Cook over medium low heat until the mixture breaks down to almost a
puree. Drain currents, 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 iwll just hold them. Pour oil over the
eggplants until oil level is about halfway up the eggplants. Add
garlic 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
re-use. Cool and refridgerate eggplants overnight. Serve cold with
thin slices.

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