125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
95g (1/3 cup) tomato paste
1/2 tsp firmly packed saffron threads
250ml (1 cup) verjuice or dry white wine (see note)
1 red onion, finely chopped
1 clove garlic, crushed
1 tsp ground cumin
1/4 tsp smoked paprika
200g grape tomatoes, halved
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted
HOW TO PREPARE:
Place eggplants in a large bowl and season with salt and pepper.
Drizzle with 2 tbs oil, then, using your hands, toss to coat.
Repeat with another 2 tbs oil. Add tomato paste.
Using your hands, rub into eggplants to evenly coat.
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.
Place saffron and verjuice in a small bowl and set aside.
Heat remaining 2 tbs oil in a large frying pan over medium heat.
Add onion, garlic and 1 tsp 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.
Layer eggplant and tomatoes with cooking juices on a platter.