date:Mar 24, 2014
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 teaspoon firmly packed saffron threads
250ml (1 cup) verjuice or dry white wine (see note)
1 red onion, finely chopped
1 clove garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
200g grape tomatoes, halved
250g cherry truss tomatoes, cut into small bunches
40g (1/4 cup) pine nuts, roasted
Method
1. Place eggplants in a large bo