Chop the aubergine and courgette into 2 cm . Peel the garlic cloves.
In a large pan on a medium heat, fry the aubergine and courgette pieces in generous amounts of olive oil, about 5 to 6 minutes on each side, or until golden brown – you will need to do this in batches, adding more oil as necessary.
Transfer to folded paper towels to drain.
For the dressing, pick and finely chop the mint leaves. Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste. When smooth, mix in the extra virgin olive oil, vinegar, pomegranate molasses and mint.
Arrange the veg pieces on a serving plate, drizzle over the dressing and scatter over the pomegranate seeds.