Chop the eggplants. Heat at least 1 cm olive oil in a pan and fry the chopped eggplants until golden brown.
Peal and crush the garlic. Mix the pomegranate syrup, honey, tomato paste, harissa, garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil and a pinch of salt. Mix this blend gently into the eggplants.
Let marinate for at least 1 hour. Remove the seeds from the pomegranate and set aside.
Drain the chickpeas. Slice the cherry tomatoes. Coarsely chop the flat-leaf parsley. Mix the cherry tomatoes with the chickpeas, the flat-leaf parsley, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
Put the tomato-chickpea salad on a serving platter. Top with the marinated eggplant. Finish with pomegranate seeds, extra parsley and the pastrami.