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1. In a large saut pan, heat oil over high heat until hot, but not smoking.
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2. Add eggplant and cook, stirring, until well-seared and quite soft, 5-7 minutes.
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3. Reduce heat to medium, add onion and cook, stirring for 2-3 minutes.
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4. Add garlic and continue to stir for 1 minute.
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5. Add in tomato juice and POM Syrup* and bring just to a boil, then reduce heat to low and simmer, stirring occasionally, for 5 minutes.
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6. Remove from heat, season with salt and pepper to taste.
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7. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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8. Stir in mint and pomegranate arils and serve hot or cold with crackers, bread, or over chicken, fish or pork chops.
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*To prepare POM Syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/3 cup, stirring frequently.
