3 medium Eggplants
3 tablespoons olive oil
2 onions, chopped
4to 6 tomatoes, chopped or 1 small can
4 cloves garlic, chopped
½ cup dried currants or golden raisins
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh parsley, finely chopped
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Salt to taste
½ cup soft breadcrumbs
1/3 cup pine nuts or slivered almonds
Basil or parsley for garnish
Preheat oven to 350 degrees. Chop eggplants coarsely.
In a large skillet sauté onions in olive oil until soft, about 10 minutes. Add eggplant, tomatoes, garlic, currants, oregano and basil. Simmer for 10 to 20 minutes or until softened and most of the liquid has evaporated. Stir in parsley, cinnnamon, nutmeg and salt.
Place in a casserole and bake 40 or 50 minutes, until fork tender. Mix breadcrumbs and nuts, sprinkle over top of casserole pushing gently into filling so crumbs stay put. Return to oven and bake for 10 minutes or until well toasted.
Garnish with basil and serve warm or at room temperature.
Adapted from Veggie Life magazine, Spring 2005