MOROCCAN SPICED EGGPLANT WITH KALE

Adapted from nicoleburley.com

1/2 cup raisins
1/4 cup vinegar
2 tsp. olive oil
1 onion, diced
2 tsp. cumin
1 tsp. turmeric
1 tsp. paprika
1 tsp mustard seed
1 Globe Eggplant, cut into 3/4-inch cubes
2 cups diced Roma Tomatoes
2 cloves garlic, minced
1 sprig Rosemary
1 tsp thyme leaves
1 1/2 cup vegetable stock or water
4 cups Kale, stemmed and chopped
salt to taste

In a small bowl, soak raisins in vinegar.  In a large pan over medium heat, heat oil until it shimmers and sauté onions until golden, about 5 minutes. Add cumin, turmeric, paprika and mustard seed. Bloom spices for one minute. Add eggplant, cook for five minutes, stirring occasionally. Add tomatoes, garlic, rosemary sprig, thyme and liquid. Stir to combine thoroughly. Cover loosely and simmer for 20 minutes, until slightly thickened. Remove rosemary, add raisins, vinegar and kale. Cook, stirring, until kale is wilted. Correct seasoning with salt. Serve over rice to feed four.