Start by preheating the oven to 200 °C (392 °F). Quarter the aubergine, sprinkle with salt, and put to the side where it can release some of its moisture.
Get a pot on a medium heat, add olive oil. Dice the onion and add to the pot. Sprinkle with salt. Add the garlic. Once softened and starting to brown, add the balsamic vinegar. Add the chopped tomatoes and black pepper and let simmer.
Drizzle the aubergines with olive oil and pop in the oven for 30 minutes until golden brown.
Rinse the semolina and drain. Get a pan on a medium high heat, add olive oil, and sautée the onion. Once softened, add the bayleaf and the semolina. Add water and bring to a boil. Once boiling, cover with a lid and boil for 15 minutes.
Rinse the beans. Remove the seeds from the pomegranate.
Add the chopped mint to the tomato sauce.
Once the semolina has cooked for 15 minutes, take off the heat and let sit for 5/10 minutes.
In a bowl, add the beans, the pomegranate seeds, the semolina, squeeze the juice of 1 lemon, and mix all together.
Take the aubergines out of the oven.