preheat the oven to 230c. Peel the aubergine and cut lengthways (about 1 cm thick). You should get 4 slices from each aubergine. Brush both sides with olive oil and place on a baking sheet. Roast until golden brown. Remove to cool completely.
In a large skillet, heat 2 tbsp of olive oil. Add in the garlic and onions and saute until soft and translucent. Add in the chopped tomatoes, allspice, cinnamon, sugar, pomegranate syrup,salt and pepper. Allow to come to a boil. Add the drained chickpeas to the tomato sauce. Lower the heat and leave to simmer and thicken slightly (about 5 minutes). Lastly, stir in half the amount of pine nuts and set aside.
To serve, put one roasted slice of aubergine on a platter, spoon the tomato chickpeas sauce over the thicker side and fold over to cover the filling. Proceed with the other slices. Garnish with mint and the remaining toasted pine nuts. Serve with a salad. Moussaq'aa can also be a great side dish with any grilled meat.