Pomegranate eggplant w/tomatoes Dip (Naaz Khaatoon - Persian)

We were on our way to a Persian party and Joy wanted to bring a dish that would match the Farsi cuisine, it was a hit with pita chips. 1 large eggplant 4 medium tomatoes ½ cup pomegranate juice ½ cup sour grape juice 1 medium onion 1 teasp marjoram dried or 1 tablesp fresh ½ teasp dried mint or 2 tablesp fresh Salt and black pepper Optional : ½ cup crumbled feta cheese Cook whole eggplant in the oven at 400f for about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water over the tomatoes, then peel and chop finely. Grate onions. Add pomegranate juice, sour grape juice, salt and black peper to eggplants. Cook over low heat for about 10 minutes. Add marjoram, mint and grated onions, mix well and remove from heat. Add tomatoes, mix and serve.