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) apple cider vinegar
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
½ cup pine nuts, roasted
1 cup white grained quinoa

Method

Place eggplants in a large bowl and season with salt and pepper.

Drizzle with 2 tablespoons oil, then, using your hands, toss to coat.

Repeat with another 2 tablespoons oil.

Add tomato paste, then, 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.

Rinse the quinoa in a strainer

Place in a medium saucepan with 2 cups of water and bring to the boil

Reduce to simmer, cover and cook until all water is absorbed and the quinoa is fluffy

Meanwhile, place saffron and apple cider vinegar in a small bowl and set aside.

Heat remaining 2 tablespoons oil in a large frying pan over medium heat.

Add onion, garlic and 1 teaspoon 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 apple cider vinegar mixture and bring to a simmer.

Season.

Layer eggplant and tomatoes with cooking juices on a platter.

Scatter with pine nuts.

Serve with quinoa.

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Serves 4