Before I forget. I made this with three thin purple aubergines from the grocers. I cut them into chunks about three quarters of an inch thick which I salted for an hour or so.

To cook I fried a sliced red onion in olive oil until it was almost burnt. I added chopped garlic and then the aubergines which I cooked through until they were soft turning them every so often. When they were done I stirred in a couple of good tablespoons   pomegranate molasses.

The aubergine mixture was then laid over a plateful of yogurt. If they had been to hand I would have decorated the dish with some pomegranate seeds.