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Preheat oven to 425°F. Peel eggplants; cut into 1-1/2-inch cubes. Toss with 2 tablespoons oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
Heat the remaining 1 tablespoon oil in a large skillet. Add tomatoes, garlic, dried marjoram (if using), coriander, salt and crushed red pepper; cook just until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and snipped fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving.