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1
Preheat oven to 350 degrees F. Salt eggplant rounds on both sides, and place on large platter.
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2
Let sweat 20 minutes.
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3
Rinse off salt, and transfer to 13- x 9-inch baking dish.
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4
Drizzle with oil, flip rounds over, and drizzle with oil again.
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5
Bake 30 to 45 minutes, or until tender.
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6
Meanwhile, heat 2 Tbs.
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7
oil in large skillet over medium heat.
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8
Add onions, and cook 20 minutes, or until beginning to brown.
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9
Increase heat to medium-high, and add pine nuts.
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10
Cook 5 to 7 minutes, or until pine nuts are browned, stirring occasionally.
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11
Transfer onion mixture to plate.
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12
Add remaining 2 Tbs.
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13
oil and Quorn ground to pan.
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14
Saute over medium heat 7 to 10 minutes, or until browned.
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15
Stir in allspice, cayenne, and onion mixture; season with salt and pepper, if desired.
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16
Use teaspoon to push shallow well into center of each eggplant round.
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17
Spoon 1 1/2 Tbs.
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18
tomato paste into each round.
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19
Divide Quorn mixture among eggplant rounds.
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20
Top each round with 1/4 cup crushed tomatoes; some should spill over into baking dish.
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21
Add 1/2 cup water to pan, cover with foil, and bake 30 minutes.
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22
Remove foil, reduce oven temperature to 300 degrees F, and bake 10 minutes more.
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23
Cover loosely with foil, and let rest 10 to 15 minutes.
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24
To make Rice: Heat butter in large saucepan over medium-high heat.
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25
Add angel hair pasta, and cook 5 to 7 minutes, or until browned.
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26
Stir in long-grain rice until coated with butter.
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27
Add saffron, salt, and 4 cups water, and bring to a boil.
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28
Reduce heat to medium-low, cover, and simmer 15 to 18 minutes, or until Rice is tender.
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29
Remove from heat, and let stand 10 minutes.
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30
Fluff with fork.
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31
Serve eggplant rounds on bed of Rice.
