INGREDIENTS:

• 1kg eggplants, cut into 1cm-thick slices
• 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:

1. Place eggplants in a large bowl and season with salt and pepper.
2. Drizzle with 2 tbs oil, then, using your hands, toss to coat.
3. Repeat with another 2 tbs oil. Add tomato paste.
4. Using your hands, rub into eggplants to evenly coat.
5. Heat a heavy-based frying pan over medium heat.
6. 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.
7. Transfer to a flat dish.
8. Place saffron and verjuice in a small bowl and set aside.
9. Heat remaining 2 tbs oil in a large frying pan over medium heat.
10. Add onion, garlic and 1 tsp salt, and cook, stirring frequently, for 5 minutes or until onion is soft.
11. Add cumin and paprika, and stir for 1 minute or until fragrant.
12. Add grape tomatoes and stir to coat in onion mixture.
13. Add truss tomatoes, cover with a lid and cook for 8 minutes or until all tomatoes have softened.
14. Add verjuice mixture and bring to a simmer. Season.
15. Layer eggplant and tomatoes with cooking juices on a platter.
16. Scatter with pine nuts to serve.