Using 60ml of the oil, brush both sides of the eggplant slices and season well with salt and plenty of pepper. Heat a large heavy-based frying pan over medium-high heat. Cook the eggplant in batches for 3-5 minutes each side or until tender and golden. Transfer to a flat serving platter.
Reduce heat to medium and add the remaining oil to the pan, add the onion and garlic and cook, stirring 5 minutes until soft. Add the cumin and paprika, cook for 1 minute. Stir in the tomato paste and cook, stirring for 2 minutes. Add the verjuice and bring to the boil.
Add Kumatoes®, cover with a lid and cook for 5-7 minutes or until all Kumatoes® start to collapse, remove from the heat Spoon over the warm eggplant, season with salt and pepper. Scatter over the pine nuts and parsley and serve.