Eggplant and Tomato Bake

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2 large eggplants
1/4 cup olive oil
2 large onions
1 teaspoon ground cumin
1 cup white wine
1 pound, or 10 ounces canned tomatoes, crushed
1/2 cup currants
3 tablespoons chopped fresh coriander
2 cloves garlic, crushed

Preheat oven to 425.

Cut eggplant into 3/4 rounds, place on tray and sprinkle with salt. Let sit for 20 minutes.

Heat oil in pan, add onions, cook 5 minutes, then add cumin. Add wine, boil, then reduce heat and cook for 10 minutes until mix is reduced by 3/4. Add tomatoes, boil. Cook for 10 more minutes. Add garlic and currants. Simmer 5 minutes. Remove from heat. Rinse eggplant then cook in remaining oil over medium heat 3-4 minutes per side. Layer eggplant and tomato mixture and cook in oven for 30 minutes.

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