1 small eggplant
1 large tomato
4 cloves garlic
1 tablespoon lemon juice
2/3 cup pomegranate juice
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon turmeric
Pomegranate seeds, reserved for garnish
1 tablespoon olive oil
Thoroughly rinse game hens with water and pat dry with a paper towel. Rub with 1/2 teaspoon cinnamon, 1/4 teaspoon paprika and 1/8 teaspoon turmeric.
Whisk together honey and juice and pour over hens. Marinate, covered, overnight (or before going to work in the morning to cook later that evening). Turn occasionally.
Drain hens, reserving marinade in small saucepan. Simmer marinade for about 10-15 minutes and set aside for use later.
Slice eggplant and salt liberally. Let sit 10 minutes so that the salt draws out the eggplant's bitter juices, then rinse with water. Cut eggplant into 1 inch by 1/2 inch chunks, removing peel.
Mince garlic. Dice tomato.
Heat up olive oil in large saute pan over medium-high heat. Add garlic and turn heat down to medium, stirring so that garlic does not brown. Saute 3 minutes. Add tomato, eggplant, lemon juice and remaining cinnamon, paprika and turmeric. Cook at a simmer for 30 minutes.
Preheat oven to 375 degrees.
Season hens with salt and pepper. Bake game hens in middle of oven, basting frequently with reserved marinade. They should take about 60 minutes to cook/be firm to the touch when done. Remove from oven. Let rest 5 minutes and then brush with remaining marinade.
Spoon eggplant over plates. Set game hen on top of eggplant. Garnish with pomegranate seeds and pistachios.