Marrakesh Eggplants & Tomatoes

1. 1

   Place eggplants in a large bowl and season with salt and pepper. Drizzle with 2 tablespoons oil, then, using your hands, toss to coat. Repeat with another 2 tablespoons oil. Add tomato paste, then, using your hands, rub into eggplants to evenly coat.

2. 2

   Heat a heavy-based frying pan over medium heat. Working in 3 batches, add eggplants to pan and cook, drizzling with a little extra oil if necessary to prevent sticking, for 4 minutes each side or until tender and golden. Transfer to a flat dish.

3. 3

   Meanwhile, place saffron and verjuice in a small bowl and set aside. Heat remaining 2 tablespoons oil in a large frying pan over medium heat. Add onion, garlic and 1 teaspoon salt, and cook, stirring frequently, for 5 minutes or until onion is soft. Add cumin and paprika, and stir for 1 minute or until fragrant. Add grape tomatoes and stir to coat in onion mixture. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened. Add verjuice mixture and bring to a simmer. Season.

4. 4

   Layer eggplant and tomatoes with cooking juices on a platter. Scatter with pine nuts to serve.

* Per serving · 4 servings · Values may vary.