In a large saute pan, heat oil over high heat until hot but not smoking. Add eggplant and cook, stirring, until well seared and quite soft, about 5 to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute. Add tomato juice and pomegranate molasses, bring just to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat, season with salt and pepper, stir in the mint and pomegranate seeds and serve hot or cold. This relish will keep, covered and refrigerated, for about 6 days. Yield: About 4 cups. From John Willoughby and Chris Schlesingers New York Times News Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks" 01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned. From: Intercook