Moroccan Roasted Eggplant with Stewed Tomatoes

Place the Dry White Wine (1/2 cup) and Saffron Threads (as needed) in a small bowl. Set aside to allow the threads to soften.

Place the Eggplants (5 2/3 cups) in a large bowl. Season with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (as needed). Drizzle with Extra-Virgin Olive Oil (2 Tbsp). Using your hands, toss to coat.

Repeat with additional Extra-Virgin Olive Oil (2 Tbsp). Add the Tomato Paste (1/3 cup). Once again, using your hands, toss to coat as you rub the paste on all sides of each cube.

Heat a heavy-based frying pan or cast iron skillet over medium heat. Working in 3 batches, add the eggplant cubes to the pan and cook for 4-5 minutes until tender and golden, tossing frequently to brown all sides. You may need to drizzle additional Extra-Virgin Olive Oil (1 Tbsp) as you proceed to prevent sticking. Transfer to a baking sheet or platter. Set aside.

In that same skillet, heat Extra-Virgin Olive Oil (2 Tbsp). Add the Red Onion (1), Garlic (1 clove), and Kosher Salt (as needed). Cook, stirring frequently, over medium heat for about 5 minutes until the onion is soft and translucent.

Sprinkle with the Ground Cumin (1 tsp) and Smoked Paprika (as needed), then mix well and heat through for 1 minute until fragrant.

Add the wine and saffron mixture to the skillet. Scrape along the bottom of the mixture as the wine deglazes the pan.

Add the Whole Peeled Plum Tomatoes (1 can) and very gently coat them with the onion hash. Cover with a lid and allow to gently simmer for 8-10 minutes until the tomatoes are softened and just beginning to break down.

Fold in the roasted eggplant chunks and replace the lid. Continue cooking for 1-2 more minutes until the eggplant is heated through. Remove the skillet from the heat. Keep covered until ready to serve.

Just before serving, scatter with the Pine Nuts (4 Tbsp). Eat with hummus, naan or your favorite bread if you want!