Dice eggplant into 2 inch cubes and soak in salted water for approximately 30 minutes.
In large skillet, over medium high heat add olive oil and garlic cloves, and cook for 2-3 minutes. Remove garlic cloves. Add eggplant to olive oil, making sure to have first removed all excess water by squeezing eggplant. Stir well and let cook for 3-4 minutes or until eggplant has started to soften. Add diced tomato, parsley, oregano, mint and ksinohontro. Stir well and season with salt and pepper. Add 1 ½ cups of water (1 part ksinohontro, 3 parts water) and cook until ksinohontro is cooked through. Water may be added as needed to finish cooking ksinohontro.
Serve and enjoy!