Inspired by Sassy Radish's pomegranate glazed eggplant, my version added some spices and fresh herbs, rounding out the dish as more Moroccan than Middle Eastern. But as her post described, Olga had quite a feast the night she made her dish and I seriously wonder whether her slices of eggplant were indeed 1/8 of an inch and cooked for 45 minutes. For my first attempt, the slices were 1/4 of an inch and cooked a little under 40 minutes and some of them were charred, albeit, tasty bits of eggplant that needed to be scraped off the baking pan!
In my second attempt at this dish, I cubed the eggplant and tossed it with the glaze and lined the baking sheet with foil. I also doubled the proportions because this was so incredibly good that I hoped my personal restraint would allow there to be leftovers since this is just as good at room temperature as hot out of the oven.