Turkish-Style Stuffed Eggplant with Lentils

Ingredients

• 5 large (1.5 kg) eggplants
• 1 tsp (5 mL) salt
• 1 cup (250 mL) whole red lentils, dry and rinsed
• ¼ cup (60 mL) garlic, minced
• 1 cup (250 mL) green bell pepper, small dice
• 2 (14.5 oz) cans diced tomatoes
• 2 Tbsp (30 mL) tomato paste
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL) dried oregano
• 1 cup (250 mL) flat leaf parsley, minced
• salt
• pepper
• 1 cup (250 mL) water
• ½ tsp (2 mL) sugar
• ½ tsp (2 mL) dried mint