bulgur wheat with tomatoes, eggplant & pomegranate molasses | table&spoon

Ingredients

• roasting eggplant
• 2 eggplants, skin on and cut into 1 1/4 in (3cm) cubes
• 4 tablespoons olive oil
• few grinds of black pepper
• 3 tablespoons olive oil
• 2 small onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon cumin
• 14 ounces (400 g) cherry tomatoes, cut in half-if not in season use canned tomatoes, drained
• 1 1/2 tablespoons tomato paste
• 1 2/3 cup (400 ml) water
• 1 teaspoon salt
• 1 1/2 cups (250g) bulgur wheat
• finish
• 1 tablespoon pomegranate molasses
• juice of 1/2 lemon
• 10 mint leaves, chopped in ribbons
• 3 tablespoons parsley, finely chopped
• large handful of pomegranate seeds