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1
At intervals, peel 3 lengthwise strips of skin from each eggplant, leaving it striped; cut each eggplant lengthwise into 6 slices.
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2
In a large bowl, dissolve 1/4 cup coarse salt in 2 quarts water.
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3
Add the eggplant, push it down to submerge it, and soak for at least 30 minutes.
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4
Rinse and drain the eggplant and pat dry.
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5
With the point of a knife, make a series of small slits along the edges of half of the eggplant slices.
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6
Meanwhile, put the lentils in a small conventional saucepan, add enough water to cover by at least 2 inches, and bring to a boil.
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7
Reduce the heat to medium and simmer until the lentils are about half cooked, 15 to 20 minutes.
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8
Drain the lentils and set aside.
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9
In a mixing bowl, combine the grated tomatoes, onion, garlic, 2 tablespoons of the mint, the green chile, red pepper paste, tomato paste, Marash pepper, 1 tablespoon coarse sea salt, and black pepper.
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10
Brush the cazuela with 1 tablespoon of the olive oil.
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11
Arrange the snipped eggplant slices over the bottom in a single layer.
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12
Top with half of the lentils and half of the tomato mixture; repeat with the remaining eggplant, lentils, and tomato.
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13
In a small bowl, whisk together the pomegranate molasses and remaining olive oil; drizzle over the top.
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14
Cover and bring to a boil; remove the over and cook over low heat for 1 1/2 hours.
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15
Remove from the heat and let cool for at least 2 and up to 6 hours.
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16
Serve at room temperature, with the remaining shredded mint scattered on top.
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17
If using an electric or ceramic stovetop, be sure to use a heat diffuser with the clay pot.
