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1
For the eggplant stuffing, heat 2 tablespoons oil in a frying pan.
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2
Put in the meat and add the salt, pepper, cinnamon, and allspice.
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3
Cook over medium-high heat, crushing the meat with a fork and turning it over, for about 5 to 8 minutes, until it has changed color and the liquid has evaporated.
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4
In another small frying pan, fry the pine nuts in a drop of oil, shaking the pan to brown them slightly all over.
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5
Stir half the pine nuts into the meat.
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6
Wash the eggplants, cut a slice off at the stem end, and, using an apple corer, hollow out the flesh.
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7
Insert the corer, digging it in while gently turning it, then give a sharp, quick twist as you reach near the end, and pull out the flesh.
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8
Repeat this action with the corer, or scrape the sides with a sharp knife to leave a shell with walls about 1/4 inch thick, being careful not to pierce the skin.
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9
Fill the cavities with the meat and pine nut mixture.
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10
Put the tomatoes in a wide pan with the sugar, a little salt and pepper, and, if you like, the pomegranate molasses.
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11
Stir well and simmer for 5 minutes.
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12
Put in the eggplants and simmer over low heat for 45 minutes, or until the eggplants are very soft, turning them over once.
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13
Open out the pita breads by cutting around them with scissors or a serrated knife, and toast them under the broiler until they are crisp and lightly browned.
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14
Mix the yogurt with the tahini and garlic, if using.
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15
Just before serving, assemble the different components in a wide and deep serving dish.
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16
Break the toasted pita breads into small pieces with your hands into the bottom of the dish.
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17
Take the eggplants out of the tomato sauce and pour the sauce over the toast, which will become soft and swollen.
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18
Pour the yogurt all over the sauce, and arrange the stuffed eggplants on top.
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19
Finally, sprinkle with the remaining pine nuts.
