Peel the onions and eggplants and dice both into small pieces. Peel and mince the garlic. Medium dice the tomatoes.

Remove the peel from the lemon and finely mince the peel to make lemon zest. You only need 4 teaspoons of zest for this recipe but you can always zest the entire lemon and keep the rest for another dish. Reserve the lemon for later use.

Pick the leaves off the mint stems. Discard the stems and roughly chop the remaining leaves.

Heat a medium sized pan over medium heat until hot. Add 1 tablespoon of olive oil and when hot, add the onion and garlic. Season with salt and pepper and cook until the onion softens, about 5 minutes.

Add the remaining 1 tablespoon olive oil, eggplant, tomato, lemon zest and juice from the reserved lemon. Add 1 cup of water and cook over medium-high heat for 12 minutes. Be sure to stir occasionally so the Sofrito doesn't burn in the bottom of the pan.

Remove from heat and add the chopped mint. Taste and adjust seasonings with salt and pepper.

Serve as a side dish with fish, chicken or beef.