Slice eggplants into 1/2-inch thick rounds and salt them lightly. Let sit for 15 minutes, then pat dry.
Heat oil in a deep pan and fry eggplant slices until golden brown. Set aside on paper towels to drain excess oil.
In a pan, add 2-3 tbsp of the same oil used for frying.
Sauté chopped garlic until fragrant.
Add tomato paste, blended tomatoes, cumin, chili powder, turmeric, sugar, and salt. Cook for 3-4 minutes.
Layer the sauce with sliced onions, tomatoes, green chilies, and fried eggplants.
Cover and simmer on low for 20-25 minutes until the flavors meld together.
In a bowl, mix yogurt with crushed garlic or garlic toum and a pinch of salt. Whisk until smooth.
In a small pan, melt butter and add chili flakes and paprika. Let it sizzle gently.
In another pan, lightly toast pine nuts until golden.
Spread the garlic yogurt on a serving platter.
Gently layer the eggplant and tomato mixture over the yogurt.
Drizzle with the chili butter and sprinkle with toasted pine nuts.