Raheb Salad / Lebanese-Style Roasted Eggplant with Vegetables

Clean the eggplants and pat them dry with a kitchen towel.
To keep your stovetop clean, place the eggplants on a large metal cookie tin lined with foil. Using the tip of a sharp knife, pierce each eggplant twice. Place the eggplants on the prepared cookie tin and roast, turning them occasionally, until they are charred and considerably softened, about 15–20 minutes.
Remove the eggplants from the stovetop and immediately cover them with a lid. Let them sit for 10 minutes, allowing the steam to remain trapped inside. This will loosen the skin, making the eggplants easier to peel.
Peel the eggplants and let them rest in a strainer for 5 minutes to drain off any excess liquid. Scoop out the large, visible seeds to avoid any bitter flavor, as the bitterness comes from the seeds.
Roughly chop the eggplants with a serrated knife.
Finely dice the green and red bell peppers, tomato (drain the tomatoes to remove excess liquid), and parsley.
In a bowl, gently mix together the chopped eggplant, diced red bell pepper, green bell pepper, tomato, parsley, garlic, and lemon juice. Season with salt to taste.
Spread the Raheb evenly on a shallow plate.
Add a generous drizzle of both olive oil and pomegranate molasses. Garnish with pomegranate seeds and walnuts. Serve with warm Lebanese bread or pita bread. Sublime!