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1
Peel eggplants, and remove stems.
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2
Place segments of common eggplants, if using, in salted water to remove bitterness.
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3
Rinse Asian eggplants, squeeze out water with towels and slice into 1-inch-thick rounds.
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4
Heat 4 tablespoons oil in deep skillet over medium heat.
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5
Add eggplant, and saute on all sides about 15 minutes or until golden brown.
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6
Remove eggplants from skillet, drain on paper towels and set aside.
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7
Add remaining oil to skillet, and reheat over medium heat.
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8
Add onion, and saute for 10 to 15 minutes, or until golden brown.
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9
Add garlic during last few minutes of browning onions, and continue cooking.
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10
Add cumin, cinnamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro and fresh mint, and saute for another 5 minutes.
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11
Remove from heat, and set aside.
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12
Grind walnuts in food processor until very fine or sauce will be gritty.
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13
Combine walnuts with diluted pomegranate paste and honey, as needed, and stir until sauce is smooth.
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14
Pour sauce into skillet.
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15
Return eggplants and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes, or until eggplants are tender, stirring occasionally with wooden spoon.
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16
If sauce is too sour, add more honey or brown sugar to taste.
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17
Spoon onto plates or into serving dish, garnish with cilantro leaves and pomegranate seeds; add optional garnishes of fried eggplant, cilantro leaves and crispy onion.
