serves 62 pound eggplant or 4 small eggplants4 scallions, chopped1/2 fresh fennel, diced1 ripe medium tomato, diced1 jalapeno, seeded and diced1 cup chopped fresh cilantro1/4 cup dried cranberries2 tablespoons pomegranate molasseszest of one lemon4 tablespoons lemon juice4 tablespoons olive oilsalt to taste2 tablespoons toasted pine nuts, optional-Wash, do not peel, and cut the eggplant into 1-inch cubes. Place in a bowl, drizzle with olive oil and toss well. Place the cubes on cookie sheet and broil until golden brown. Remove from the oven and allow them to cool.-Place the eggplant cubes in salad bowl. Add the chopped vegetables, the cilantro and the cranberries to the eggplant.-Whisk the pomegranate molasses with lemon zest, the lemon juice, the olive oil and the salt. Drizzle this dressing over the vegetables, toss gently until well mixed. Spoon into shallow serving platter, sprinkle with toasted pine nuts and serve. Serve this salad with toasted pita chips for great appetizer.