Turkish Style Cornish Hen with Originale Vincotto

1 onion, finely sliced
2 small carrots, finely chopped
2 Tablespoons butter
2 Cornish hens
1/3-cup pine nuts
1/3-cup raisins
Originale Vincotto
Broth
2 eggplants
Salt and pepper
Olive Tap extra virgin olive oil
Rice pilaf for serving

Stuff the hens with pine nuts, raisins, and sufficient Originale Vincotto to bind the ingredients together. Gently fry onion and carrot in butter till just softening, add hens, brown them well. Cover with lid and cook slowly. If necessary, add a little Chicken broth to keep the pan from drying out. Prepare eggplants: slice, sprinkle with Kosher salt and allow them to purge their bitter juices. Rinse and allow them to dry. Fry in plenty of oil till browned. Drain on a paper towel, season with salt and little pepper. Prepare a plate with rice pilaf, top with eggplant and the hens.