Syrian Baba ghanoush

2 large eggplants
2 large vine tomatoes, roughly chopped
1 roasted red pepper, roughly chopped (from a jar is fine)
1 small bunch fresh flatleaf parsley, chopped, reserving a few whole leaves for garnish
1 garlic clove, crushed
1 tbsp pomegranate molasses
2 tbsp extra virgin olive oil
1 pomegranate, seeds only
salt and freshly ground black pepper

1. Preheat the oven to 350 F.
2. Pierce the eggplants with a knife and roast in the oven for 45–50 minutes, or until really soft and tender. Set aside to cool.
3. Once cool enough to handle, peel the aubergines and scoop the flesh into a large bowl.
4. Stir in the tomatoes, peppers and parsley and mix well. Add the garlic, pomegranate molasses, extra virgin olive oil and season with salt and pepper, stirring to combine.
5. Arrange in a serving dish, drizzle with olive oil. Garnish with the reserved parsley leaves and some pomegranate seeds.