slightly adapted from Nigella Lawson's How to Eat
Preheat 3 T. olive oil over medium heat in a wide-rimmed saute pan. Cut a 1 lb. eggplant into 1-inch pieces and saute in the pan for about 5 minutes, stirring often, until golden brown. Remove the eggplant and reserve for later use. Add 2 T. olive oil to the pan, and then add 1 thinly sliced medium onion, and 1 head of garlic, with the cloves peeled and roughly chopped. Saute the onions and garlic for about 5 minutes, until softened and pale in color. Add 1 can of drained and rinsed chickpeas to the pan and saute for about 5 minutes. Then, as an optional step, add 1 1/2 T. pomegranate molasses to the pan (I had pomegranate juice, and so I added 3 T. and could not really taste it - I would suggest upping the measurement even further if you are using juice). Return the reserved eggplant to the pan along with 1 lb. peeled, seeded, and quartered tomatoes (I used canned), 1 1/2 t. salt, 1/2 t. cinnamon, 1/2 t. allspice, 1/4 t. black pepper, and 1 c. of water. Bring the ingredients to a boil, and quickly reduce the heat to low, cover, and simmer for 45 minutes to an hour. Season to taste and top with chopped fresh parsley, coriander, and/or mint.