Categories: Appetizers 
      Yield: 6 servings 
  
      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.