Roasted Eggplant With Spiced Chickpeas

Ingredients

• large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
• ¼ cup and 2 tablespoons olive oil, plus extra for pans
• ¼ cup peanut oil
• 1 onion, minced
• 6 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 tablespoon pomegranate molasses
• Sugar to taste
• Salt
• black pepper
• 1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
• ½ cup pine nuts, toasted
• Fresh mint leaves, for garnish
• Thick yogurt for