Eggplant Casserole With Pomegranate

Name: Eggplant Casserole With Pomegranate
Ingredients: 1 Cup organic lentils; 1/2 Cup extra virgin olive oil; 3 medium eggplants, sliced; 1 large onion, roughly diced; 5 garlic cloves, finely chopped; salt and freshly ground black pepper; 3 tomatoes, roughly chopped; 3/4 Cups verjuice; 1/2 Cup pomegranate molasses; 2 Tablespoons rinsed and finely chopped preserved lemons; 3 Tablespoons roughly chopped flat-leaf parsley leaves; 3 Tablespoons roughly chopped mint leaves; 14 Ounces quark or mascarpone