Instructions

• Preheat oven to 375°. Wash but do not peel or trim eggplant. Place directly on an oven rack set in the middle, and roast 45 minutes, give or take a few. The eggplant might look taut, but the skin will stay depressed if you poke it with tongs. Remove from oven and cut it half to let deflate and cool. When cool enough to handle, remove the skin (which should basically slip off by itself) and chop the flesh into chunks.
• In the meantime, trim the artichoke stems of excess length, chopping and reserving whatever you cut off (you might need to use a veggie peeler to shave away a tough exterior layer). In artichoke stands set in a pot or in a pot small enough to hold the artichokes upright, put the chokes. Add an inch or two of water to the pot, cover, bring to a boil, lower heat and steam the artichokes until their hearts are tender but not quite cooked through, 25-35 mins. When done, remove, cool and then remove all leaves and fuzzy stuff until you have clean hearts. Chop coarsely and set aside.
• In a 10″ or 12″ skillet, heat the olive oil over medium-high heat. You want a roughly 1/8″ thick layer of oil in the bottom. When warm, add the garlic and spices; cook, stirring, for about 2 minutes, being sure not to let the garlic burn.
• Add the zucchini and any extra artichoke stems you removed; stir to coat with oil and spices and lower heat to medium. When the veggies are starting to soften, add the steamed, chopped artichoke hearts and the tomatoes, stirring to combine everything.
• Cook for about 8 minutes, and add the roasted eggplant chunks, pomegranate molasses and parsley. Stir to combine and heat through.
• Turn out into a serving bowl. Serve warm with feta and multigrain bread, or cover and chill in anticipation of enjoying a cold, full-of-flavor dish the next day.