Toss the eggplant wedges in a large bowl with 1 tablespoon of oil to coat well. Cook eggplant on a preheated griddle plate over a medium heat for 2-3 minutes on each side. Remove and set aside.
Heat remaining oil in large frypan. Add red onions and garlic and cook for 2 minutes, stirring gently and continuously. Stir in Leggo’s Tomato Paste, vinegar and apple juice, reduce heat and simmer for 3-4 minutes, stirring occasionally.
Add tomatoes and grilled eggplant heat through for 1 minute. Gently toss through
parsley and basil leaves and top with black olives and roasted cumin seeds. Serve warm with toasted baguette slices.