Eggplant in date sauce

My Japanese eggplants are ready to harvest! We'll be getting eggplant soon from the CSA. This dish comes from the World Food Cafe cookbook. This is a recipe that I have not tried.

Eggplant in Date Sauce

Serves 4-6

4 tablespoons oil
3 red onions, thinly sliced
1 small globe eggplant (1 pound), cubed
Salt to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup vegetable stock
3/4 cup dates, pitted
juice of 1 lemon
1 tablespoon rose water
Water as needed

In a large skillet, heat the oil over medium heat and sauté the onions until they are soft. Add the eggplant and sprinkle it with a little salt to prevent it from absorbing all the oil and drying out. Sauté, stirring constantly, until the eggplant is browned. Add the spices and sauté for 1 minute. Add the stock and simmer slowly for about 10 minutes. In a food processor, purée the dates with the lemon juice and rose water, adding enough water to make a creamy paste. Add this paste to the eggplant, stir in, and serve.

**OK- I'm not sure how they serve this in Oman- but I don't think it looks particularly appetizing. However, it was good- a bit mushy and a bit sweet. It didn't turn my husband into an eggplant lover, however. I'm not sure I'd cook it again. Oh- I didn't use the rose water.