-
1
Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick).
-
2
Combine the 1/4 cup olive oil and the peanut oil.
-
3
Brush eggplant slices on both sides with the mixture, then place on pans.
-
4
Roast, flipping once, until golden brown on both sides, about 15 minutes total.
-
5
Set aside.
-
6
In a large skillet, heat the 2 tablespoons olive oil over medium heat.
-
7
Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes.
-
8
Add tomatoes, spices and molasses, and bring to a simmer.
-
9
Add sugar, salt and pepper to taste.
-
10
(The amount of sugar will depend on the tomatoes sweetness; there should be a hint of sweetness in the mixture.)
-
11
Simmer until slightly thickened, about 15 minutes.
-
12
Add chickpeas and cook until thick, 5 to 10 minutes more.
-
13
Stir in half the pine nuts and set aside.
-
14
To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice.
-
15
Fold the narrower end of the slice over to cover the filling and place a mint leaf on top.
-
16
Repeat with remaining slices and garnish with remaining pine nuts.
-
17
Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.
