1.In a large skillet, heat vegetable oil over medium-high heat.
2.Add eggplant and ¼ teaspoon of salt and pepper. Coat eggplant in oil, stirring and flipping to evenly coat.
3.When oil is completely absorbed, add ¼ cup water, cook for 2 minutes. Flip eggplant, cover, and continue to cook for 1 minute.
4.When eggplant is cooked, pour into a medium-sized bowl. Add juice and vinegar (or pomegranate syrup), tomato, bell peppers, and spring onion. Gently toss to mix so eggplant does not get mushy.
5.Cover with a plastic wrap and refrigerate for 20 minutes, or until cold.
6.Sprinkle with sumac and remaining salt and pepper. Serve.