Peel eggplants and remove stems.

If using common eggplants, place segments in salted water to remove bitterness.

Rinse Asian eggplants, squeeze out water, and slice into 1-inch-thick rounds.

Heat 4 tablespoons of olive oil in a deep skillet over medium heat.

Sauté eggplant on all sides for about 15 minutes, or until golden brown.

Remove eggplants from skillet and drain on paper towels.

Add remaining oil to skillet and reheat over medium heat.

Add onion and sauté for 10 to 15 minutes, or until golden brown.

Add garlic during the last few minutes of browning onions and continue cooking.

Add cumin, cinnamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro, and fresh mint and sauté for another 5 minutes.

Remove from heat and set aside.

Grind walnuts in a food processor until very fine.

Combine walnuts with diluted pomegranate paste and honey and stir until sauce is smooth.

Pour sauce into the skillet.

Return eggplants and seasoning to skillet, reduce heat to low, cover, and simmer mixture for 30 minutes, or until eggplants are tender, stirring occasionally with a wooden spoon.

If sauce is too sour, add more honey or brown sugar to taste.

Spoon onto plates or into a serving dish, garnish with cilantro leaves and pomegranate seeds; add optional garnishes of fried eggplant, cilantro leaves, and crispy onion.