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Preheat oven to 425F
Chop the eggplant into 1 inch cubes and toss in the olive oil, salt, sumac, and paprika. Coat all pieces well.
Lay eggplant in one later on a lined baking sheet (use 2 if necessary) and bake in the oven for 30 mins at 425F
Cut the pita into 1 inch squares (similar size to eggplant) and coat well with the olive oil and sumac
Lay them in one layer on a lined baking sheet and bake for 10-12 mins at 425F until golden OR fry in a non stick pan on the stove in batches (don't overcrowd) and continue stirring until golden
Add the yogurt to a bowl and whip to smooth with a fork. Add in all other ingredients and mix well
Add a bit of water to thin out the sauce if necessary and taste and adjust
In a pan, fry the almonds or pine nuts in the olive oil until golden brown, stirring constantly
Finely chop the parsley and peel the pomegranate if necessary
Layer the Fatteh just before serving by laying the pita at the bottom, then the eggplant, sauce, and garnish.