Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
Stir in the garlic and cook for an additional 1–2 minutes until fragrant.
Add the eggplant to the skillet, and cook for about 5 minutes, until it begins to soften.
Stir in the chopped tomatoes, za'atar spice blend, and lentils. Season with salt and pepper.
Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally until the lentils are tender and the mixture thickens.
While the lentils are cooking, lightly toast the pita breads on a separate pan or in the oven until warm and slightly crispy.
Taste and adjust seasoning, then remove from heat. Stir in the lemon juice for brightness.
To serve, spoon the lentil mixture over the toasted pita and garnish with chopped cilantro. Enjoy warm!
