Peel eggplant and cut into cubes. Soak it in salt water for an hour, then drain and wash. Peel the onion, if greater than 3 cm in diameter, it cut in two. Put in saucepan lentils, onions and eggplant cubes with a little sunflower oil and salt and leave to simmer until the lentils are cooked well. Meanwhile, grated tomatoes, if fresh or creases those of the can if goals. Pressed or crushed garlic and add to the tomatoes. Chopped mint, if fresh and add it to the tomatoes and garlic. Mix and leave them to mix well odors until cooked lentils. After the lentils is ready, then remove from the heat and add the tomatoes with garlic and mint. Mix and leave sandwiching the lid to stand for ten minutes.