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Wash and peel your eggplant every other stripe (like a zebra pattern) and cut into small cubes.
Slice your onions into thin slices.
Mix together the paprika, chili powder, salt, sugar, tomato paste, pomegranate molasses, olive oil, and crushed garlic until well combined.
Marinate the eggplant and onions with the mixture until well combined.
Place in an oven dish with a lid and bake at 400F for 1 hour.
Check to ensure eggplant is really soft (may need more time depending on oven). You should be able to mash it really easily with a fork.
Mash the dip with a fork to create a chunky consistency and cool the dip in the fridge.
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