In large non-stick skillet, heat 2 tbsp oil over high heat. Sauté half of the eggplant, stirring frequently until golden brown; set aside. Repeat with 2 tbsp oil and remaining eggplant; set aside.

In medium saucepan, heat remaining 2 tbsp oil over medium heat. Add onion; cook 8 to 10 minutes or until tender. Add tomatoes, 1/4 cup fresh herbs, pepper, allspice and cinnamon; cook 2 minutes, stirring frequently.

Add broth, rice pilaf mix and contents of Spice Sack; bring to a boil.

Cover; reduce heat to low. Simmer 20 minutes.

Gently stir in reserved eggplant and pinenuts. Cover; remove from heat. Let stand 5 minutes. Sprinkle with remaining 1/4 cup herbs and cheese.