Preheat the oven to 200°C/gas mark 6. Score the flesh of the aubergines in a criss-cross pattern. Brush with half the oil and bake in the oven for 35-40 minutes until tender.
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Fry the onion for 5-6 minutes, until soft. Add the garlic and continue to fry for a minute or so, before adding the peppers. When the peppers start to soften, add the spices. Continue to cook for a further 1 minute before adding the chopped tomatoes, red wine vinegar and pomegranate molasses. Simmer over a gentle heat for 20 minutes, until the peppers are very soft.
When the aubergines are ready, scoop out the flesh with a spoon, making sure you leave a border around the edge so the aubergine shells hold their shape. Add the flesh to the pepper mixture, along with half the mint and dill. Season well, removing the cardamom pods if you can. Return the aubergine shells to the roasting tin and divide the pepper mixture evenly between them. Bake in the oven for 20 minutes.
Remove from the oven and leave to come to room temperature. Scatter with the chopped pistachios, feta and remaining mint and dill, then serve with sriracha.