Preheat oven to 425 degrees F. Peel eggplants; cut into large cubes. Toss with half of the olive oil and place in a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
Heat remaining oil in a large skillet. Cook tomato with garlic, marjoram, coriander, salt, and red pepper until tomato is just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes. Stir in pine nuts during the last 3 minutes of cooking. If desired, sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.