Trim the stems off of the eggplant and peel lengthways stripes about ½” wide. Then chop into ½” cubes.
Heat 2 tablespoons oil in a large saute pan over medium heat, add the chopped eggplant and saute until golden brown, about 5~7 minutes. Remove to a plate and set aside.
In the same pan, heat the remaining 2 tablespoons oil and add onions and the garlic. Saute until onions are soft and translucent, about 5 minutes.
Add the cooked chickpeas and cook for 5 more minutes.
Next add the pomegranate molasses. Mix well.
Return the eggplant to the pan along with the tomatoes, salt, ground cinnamon, allspice and pepper. Mix well and cook for 2 minutes.
Add 1 cup of water and simmer for 20~30 minutes until eggplant is completely tender and cooked through. Cooking time depends on which eggplant was used. Cubed globe eggplant cook much faster than the whole baby ones.