¼ c. roughly chopped pine nuts or slivered almonds
1 lb. eggplant
½ lb. tomatoes, seeds squeezed out, diced
¼ c. apple juice or white grape juice
3 tbl. balsamic vinegar
3 tbl. finely chopped fresh parsley
2 tbl. prepared grainy mustard
2 tbl. freshly squeezed lemon or lime juice
2 cloves minced garlic
1 tsp. salt
½ c. olive oil

Toast nuts in a heavy skillet, about 1 minute. Brush a baking sheet with olive oil. Cut eggplant in narrow slices and arrange slices on the baking sheet. Put the diced tomatoes around the eggplant. Roast eggplant in the oven until tender, 30-40 minutes.

Meanwhile, mix the juice, balsamic vinegar, parsley, mustard, lemon juice, garlic, and salt in a small bowl. Pour the olive oil in a steady stream slowly, whisking constantly, until the dressing is thick and no longer separates.

Remove the vegetables from the oven and flip the eggplant pieces over. Spoon about 2/3 of the mustard dressing over the cut surfaces. Set the baking sheet aside to let the vegetables cool.

When the eggplant has reached room temperature, transfer several slices to four individual plates. Divide tomatoes evenly among the plates and drizzle the rest of the dressing over the tomatoes to taste. Sprinkle on the pine nuts and season with salt and pepper.