In a pot, add some olive oil, let it warm up for a minute and add the onions and sugar.
Cook until translucent.
Add the brown lentils, and mix.
Add boiling water, enough to submerge your lentils. See footnotes for details if you are not using Canadian lentils.
Add the eggplants and let it cook for 15-20 minutes until the lentils are cooked through and the eggplants are tender.
Meanwhile prepare your garlic sauté by cooking the garlic in olive oil.
For me it took 7 garlic cloves to make 2 TBSP of crushed garlic and they were sautéed in ¼ cup olive oil and set aside to cool down.
Season with salt and cumin and allow the lentils to simmer until the water is boiling and has been reduced.
Add the pomegranate molasses and mix allowing it to go through one final boil.
Serve in dish of choice and allow time to completely cool down.
Garnish with shatta and pomegranate seeds.
This dish is served cold. Can be enjoyed alone or with pita bread.