Prepare the Aubergines: Preheat your oven to 200°C (400°F).

Wash and slice the aubergines into 1-inch thick rounds or half-moons, depending on your preference.

Arrange the sliced aubergines on a baking sheet lined with parchment paper.

Brush or drizzle 50 ml of olive oil over the aubergine slices, ensuring they are well coated.

Sprinkle with salt and red chili pepper flakes to taste.

Roast in the preheated oven for 25-30 minutes, or until the aubergines are tender and golden brown. Turn halfway through for even roasting.

Prepare the Vegetables: While the aubergines are roasting, heat 30 ml of olive oil in a large skillet over medium heat.

Add the sliced carrot and sauté until tender, about 5-7 minutes.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Remove from heat and let cool slightly.

Combine Ingredients: Once the aubergines are roasted and slightly cooled, cut them into bite-sized pieces.

In a large bowl, combine the roasted aubergines, sautéed carrots, chopped roasted capia pepper, and minced parsley.

Stir in the sautéed garlic and carrot mixture.

Prepare the Dressing: In a small bowl, whisk together the juice of half a lemon and 1 tablespoon of pomegranate syrup.

Pour the dressing over the combined vegetables and gently toss to coat everything evenly.

Final Touches: Adjust the seasoning with additional salt and red chili pepper flakes if needed.

Garnish with extra chopped parsley and a drizzle of olive oil if desired.

Serve: Transfer the salad to a serving dish or bowl.

Serve warm or at room temperature.