Moroccan Roasted Eggplant with Stewed Tomatoes Recipe | SideChef

Ingredients

• 1/2 cup Dry White Wine
• 1/4 teaspoon Saffron Threads
• 16 ounce Eggplant
• 1 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 7 tablespoon Extra-Virgin Olive Oil
• 1/3 cup Tomato Paste
• 1 Red Onion
• 1 clove Garlic
• 1 teaspoon Ground Cumin
• 1/4 teaspoon Smoked Paprika
• 1 can Whole Peeled Plum Tomatoes
• 1/4 cup Pine Nuts