This wouldn't have knocked your socks off, but it was lovely. I cooked garlic, Aleppo pepper, cumin, coriander and cinnamon in a skillet for a couple minutes, added the zucchini and artichoke stems (that I'd not steamed), later added the tomatoes and artichoke hearts and just near the end, the roasted eggplant which I'd skinned and chopped. At that time, I stirred in a couple tablespoons of pomegranate molasses and served this with fresh feta and multigrain bread. Hearty, healthy and a nice homage to meatless Monday. And, I've got a little RSI going on, but Em-i-lis Recipes redux is live. Photos are being added to each recipe slowly but surely. Hope you like!