LENTIL & EGGPLANT GOULASH

1. Heat 2 tbsp olive oil in a dutch oven over medium heat. Cook half the eggplant until browned, set aside, then add another 2 tbsp olive oil and cook the remaining half, set aside.
2. In the same pot, add another 2 tbsp olive oil. Add the onions and garlic, sautéing until softened, about 4 to 6 minutes. Stir in the sofrito, oregano, and cumin until coated. Stir in the lentils, tomato sauce, water, bay leaves, and eggplant. Season with 2 tsp salt to start (this can take a lot of salt). Partially cover the pot and let it simmer, stirring often, for 18 to 20 mins.
3. Stir in the pasta noodles, adding more water 1/2 cup at a time, if needed, to thin out the sauce. Cook the noodles for 8 to 10 mins. Stir in the sugar. Taste and adjust the seasoning adding more salt if needed, or sugar to balance the saltiness. 
4. Garnish with pecorino romano and fresh mint.