Eggplant fatteh with chopped tomatoes | Mutti Recipe

Ingredients

• 1 kg eggplant peeled and cubed into 3 cm pieces (about 2 large or 3 medium)
• 1/3 cup of olive oil
• salt to taste
• 3 large loaves of Lebanese Pita bread, cut into 3 cm squares (whole-wheat is best)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 x 400 g tins of Mutti Polpa Finely Chopped Tomatoes
• 3 tbsp pomegranate molasses
• 1/2 tbsp ground cumin
• 60-100 g raisins
• 500 g plain yoghurt
• 3 tbsp heaped of tahini paste
• 2 cloves garlic minced
• 4 tbsp white vinegar