Ottolonghi's Puy Lentil and Eggplant Stew

From "Simple"

Ingredients
3 tbsp olive oil, plus extra to serve
3 cloves garlic, thinly sliced
1 large red onion, finely chopped (1 cup, 160g)
1.5 tsp thyme leaves
Salt
2 small eggplants, cut into 3/4 inch chunks (6 cups, 420 g)
7 oz /200 g cherry tomatoes
black pepper
3/4 cup plus 2 tbsp/180g Puy lentils
2 cups vegetable stock
1/3 cup dry white wine
1 and 3/4 cup water
6 tbsp/100g creme fraiche
1 tsp Ufra chilie flakes (or 1/2 tsp other crushed red pepper flakes)
2 tsp oregano leaves

1. Put 2 tbsp of oil into a large high-sided saute pan and place over medium-high heat. Add the garlic, onion, thyme, and 1/4 tsp salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.

2. Place the eggplant and tomatoes in a bowl and season with 14 tsp of salt and plenty of pepper. Add the remaining 1 tbsp of oil into the same pan (don't worry about wiping it clean), and once very hot, add the eggplant and tomatoes. Fry for 10 minutes, over medium-high, turning them often until the eggplant is soft and golden brown and the tomatoes are beginning to blacken. Return the garlic and onion to the pan, then add the lentils, stock, wine, water, and 3/4 tsp salt. Bring to a boil. Decrease the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bit.

3. Serve warm or at room temperature, with dollops of creme fraiche, a drizzle of oil, and chile flakes and oregano on top.