Heat the remaining 2 tbsp of olive oil in a large skillet (oven safe if you have) over medium high heat. Add the sliced onions and cook until caramelized and golden brown, 6-8 minutes, tossing frequently throughout.
Add the sliced garlic and diced tomatoes, then lower heat to medium and simmer for five minutes.
Add the tomato paste to the pan, and saute for 30 seconds before adding the pomegranate molasses if using, along with the seven spices, cinnamon, pepper, and salt.
Add the crushed tomatoes and the water and simmer for a few minutes.
Add the roasted eggplants, drained chickpeas, and diced bell pepper to the sauce, toss to combine well and transfer to an oven safe baking dish if you need to. Cover loosely with foil. Bake for 30-35 minutes until bubbling.