Categories: Condiment 
      Yield: 56 servings 
  
      2 tb Olive or vegetable oil            1/2 ts Salt 
      1 md Onion, chopped                      2 md Tomatoes, seeded and chopped 
           (about 1/2 cup)                   1/4 c  Chopped parsley 
      2    Cl Garlic, crushed                1/4 c  Currants 
      1 md Eggplant, pared and cubed           2 tb Tarragon vinegar 
  
  Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil 
  about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 
  minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes 
  longer, stirring occasionally,  until vegetables are soft and no excess 
  liquid remains.  ABOUT 3-1/2 CUPS SAUCE;  10 CALORIES PER TABLESPOON.To 
  Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. 
  Cover tightly and microwave on high 3 to 4 minutes or until onion is 
  softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add 
  remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or 
  until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.