Hummus and Eggplant with Roasted Garlic and Pine Nuts

• 1⁄4 cup balsamic vinegar
• 1⁄2 cup olive oil
• 1 teaspoon sugar
• 1⁄2 to 1 teaspoon kosher (coarse) salt, or to taste
• Freshly ground black pepper to taste
• 1 1/2 to 2 pounds eggplant, unpeeled, cut into 1/4 inch slices
• 1⁄2 to 3⁄4 cup olive oil
• Hummus with Roasted Garlic
• 1⁄2 bunch cilantro or flat-leaf parsley, chopped (1/4 cup)
• 1/3 cup pine nuts, toasted
• About 8 pita breads, cut into wedges

Prepare the dressing: Whisk the vinegar into the olive oil in a small bowl. Add the sugar, salt, and pepper, and mix well. Set aside. Heat 1 to 2 tablespoons of the oil in a large, heavy skillet over medium-high heat. Add the eggplant, in batches, and fry until it is cooked, browned, and slightly crisp, about 5 minutes per side. Continue cooking the eggplant, adding more oil as needed. Drain on ink-free paper towels and squeeze dry. Coarsely chop the drained eggplant, and transfer it to a bowl. Add salt to taste. Whisk the dressing, pour about 6 tablespoons of it over the eggplant, or to taste, and stir. To assemble the dish, spread the hummus evenly on a large, flat decorative platter. Top with the chopped eggplant, spreading it to within about 1 inch of the edge of the hummus. Sprinkle with the cilantro and toasted pine nuts. Serve with pita chips for scooping.