Eggplant Lentil Stew with Pomegranate Molasses

Name: Eggplant Lentil Stew with Pomegranate Molasses
Ingredients: 1 (1 1/2-pound) globe eggplant (or enough eggplants for 1 1/2 pounds); Salt; 1/2 cup brown lentils; Water; 2/3 cup extra virgin olive oil; 1 medium onion , finely chopped; 4 medium cloves garlic , minced; 2 medium tomatoes , chopped; 2 long green chiles , such as Anaheims—stemmed, seeded, and coarsely chopped; 2 tablespoons mint leaves (spearmint), chopped; 1 tablespoon tomato paste; 1/4 teaspoon crushed red pepper; 1/4 cup pomegranate molasses