– submitted by Kitchen Angel   Ingredients 3/4 cup pine nuts or pistachios 1 medium sized eggplant extra virgin olive oil 1 cup shallots and / or purple onion 3 juicy roma tomatoes parsley (as little or as much as you like) 3/4 cup sultanas 1/2 an orange or lemon, juiced 1 cup cous cous    Method Dice the eggplant into 1cm cubes.      Heat 3-4 tablespoons of oil in a frypan and fry the eggplant until golden.  Drain on absorbent paper. Toast the pine nuts until they start to turn golden. Dice the shallots / onions, tomatoes and parsley into similar sizes as the eggplant.       Cook the cous cous per the instructions on the packet.  Once the cous cous is cooked, transfer it to a bowl and add the eggplant, pine nuts, shallots / onions, tomatoes, parsley, sultanas and orange juice.  Mix well.  Dress with a drizzle of oil and serve with a bottle of nero d’avola red.