Cut the aubergine flesh into roughly 2.5 cm chunks. In a heavy-bottomed saucepan over a medium heat, add 2 tablespoons of the oil and saute the aubergine pieces in batches until golden, adding more oil as necessary. As they color; remove them and set them aside. When you have removed the last batch, add the garlic and cayenne and cook for 2 minutes, then put the aubergine back in the saucepan. Add the pomegranate juice, season, and bring to the boil. Immediately turn down the heat, add the molasses and cook gently for about 4 minutes. You aren’t making a chutney or relish, so don’t cook for longer than this – you just want to cook the aubergines through.