In the baking sheet cut the Arabic or pita bread by scissors into small squares pieces, drizzle some of olive oil, bake until they become golden brown and crunchy.

Cut the eggplant into squares and lightly salt, fry in vegetable oil until lightly browned, take a little of the same oil and fry the pine nuts.

To make the yogurt mix, add yogurt, tahini, vinegar or lemon juice, salt, garlic, black pepper and cinnamon. Whisk until combined well and smooth finish.

In a deep serving dish or casserole, layer as follows: bread then Eggplant, sprinkle half amount of Pomegranate seeds and chick peas, and some of pine nuts.

Pour the yogurt mixture and smooth up the top. Sprinkle a little sumac, drizzle pomegranate molasses and some of olive oil, garnish with chopped parsley, pine nuts, and rest of the chickpeas and pomegranate seeds.