Sheela Prakashs Braised Harissa Eggplant Greens

Ingredients

• 3 tablespoons (45 milliliters) extra-virgin olive oil, divided
• 1 (about 1 pound, or 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
• Kosher salt
• Freshly ground black pepper
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon 15 grams) harissa, plus more as needed
• 1 teaspoon ground cumin
• 2 pounds (908 grams) plum tomatoes, or Roma tomatoes, chopped
• 1 (15-ounce, or 425 grams) can chickpeas, drained and rinsed
• 1 bunch (about 8 ounces, or 227 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
• 1 teaspoon fresh lemon juice

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