Sprinkle eggplant with salt until it sweats - 30 min

Blot dry and cut into chunks

Heat oil in a dutch pan. Fry onion for 4 min.

Add eggplant, carrots, zucchini, peppers, paprika, and cayenne. Saute for 10 mins.

Add lentils and bulgar.

Add broth after 3 minutes.

Add tomato paste.

Simmer for about 1 hour.

Shred mint.

Stir oil and paprika.

Stir lemon juice and dried mint into stew.

ladle bowls and top with shredded mint, paprika, oil and lemon slices.