1 large eggplant
6 plum tomatoes
1 large onion
6 cloves garlic
2 Tbs ghee, butter or olive oil
1/3 cup currants or chopped raisins
Salt and pepper to taste
Chop the onions and mince the garlic. Set aside.
In a large pot over low flame, heat up the ghee, butter or olive oil and caramelize the onions and garlic until translucent, about 15 minutes.
While the onions are cooking, chop the tomatoes and eggplant.
Add the tomatoes and eggplant to the onions and garlic and stir over low flame.
Cover the mixture, stir often and remove from the stove once the eggplant is tender, about 15 minutes.
Add currants, season with salt and pepper and serve hot, or at room temperature.