3 medium aubergines, cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
200g green beans, blanched (use frozen if you can)
1 small red onion, sliced into half moons
200g feta cheese, drained and crumbled
seeds 1 pomegranate
handful parsley, roughly chopped
1 small garlic clove, crushed
1 tbsp lemon juice
2 tbsp pomegranate molasses
5 tbsp extra-virgin olive oil
Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.