Eggplant-tomato chutney

2 tb Olive or vegetable oil
      1 md Onion, chopped
    1/2 ts Salt
      2 md Tomatoes, seeded and
           -chopped
           (about 1/2 cup)
      2    Cl garlic, crushed
      1 md Eggplant, pared and cubed
    1/4 c  Chopped parsley
    1/4 c  Currants
      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.