2–3 large aubergines, cut into 5cm/2in cubes
30g/1oz fresh flatleaf parsley, finely chopped
55g/2oz pomegranate seeds
150g/5½oz sun-dried tomatoes in oil, drained and cut into strips
150ml/5fl oz pomegranate molasses
1 heaped tbsp rose harissa
2-3 tbsp runny honey, plus extra to taste
2 tbsp olive oil
100²µ/3½´Ç³ú pistachio nuts
sea salt
2 heaped tbsp tomato purée
300ml/10fl oz vegetable oil, for deep-frying
2 slices day-old sourdough bread, cut into cubes