Return the beef and any resting juices to the pan, turn down the heat to low, and add the pomegranate and beetroot juices.

Add the pomegranate molasses, cumin, chili pepper, a little salt, the olive oil, and 3 tablespoons of water and blend to a soft paste.

Add the pomegranate molasses, put in the eggplants and chickpeas, and simmer for 20 to 30 minutes, or until the eggplants are very soft.