Toss the eggplant with 1/2 teaspoon salt and let sit in colander over a bowl
for 1 to 2 hours.
Boil favas 1 minute, shell. Set aside
Heat the oven to 450. Cover a rimmed sheet pan with parchment paper and lightly
brush the parchment with about a tablespoon of olive oil. Arrange the eggplant
cubes in a single layer on the pan and sprinkle another tablespoon of oil over
them. Roast the eggplant until it is well browned and shrunken by a third (about
25 minutes). Set aside.
Caramelize the onions and garlic over medium heat for up to 40 minutes, stirring
frequently, adding chile toward the end.
Turn the heat back to high.
Add the tomatoes and bring to a boil.
Add the Red wine and bring to a boil. Let the sauce reduce by a third (about
five minutes over high heat).
Add the roasted eggplant and fava beans, reduce heat to low, cover and simmer
for about 15 minutes.
Add the chopped mint and salt and pepper to taste and continue simmering,
covered for five minutes for the pungency of the mint to mellow.