Boil the lentils until softened. In the meantime, heat the oil and braise the finely chopped onions.
Once softened, add the diced eggplants, salted and drained of the bitter juice ahead of time.
Saute until they soften and add them to the lentils, from which you've drained part of the broth.
Season with salt and black pepper and boil about 10 min. on low heat. Add the finely chopped tomatoes and chopped parsley and boil another 5-6 min.