Heat your oven to 400°F. Cut the eggplants into chunky batons and toss them with oil, salt, and pepper on a lined baking sheet. Roast for 25 minutes until they are meltingly soft and browned.

While the eggplants roast, blitz the walnuts in a food processor until they reach a fine crumb. Sauté the red onions in a large frying pan for about 12 minutes until soft, then add the garlic and fry for 3 more minutes.

Stir in the honey, red chile, cinnamon, seasonings, ground walnuts, and pomegranate molasses. Pour in the vegetable stock and simmer for about 8 minutes, stirring well until the sauce thickens and the flavors meld.

To serve, pour the dark, rich fesenjan sauce into a wide dish. Arrange the roasted eggplants on top and finish with a vibrant scatter of pomegranate seeds and fresh cilantro.