Cut off the stem of the eggplant and cut into 3/4 inch cubes. Plae them in a colander in the sink and season them with 1 tablespoon of the kosher salt. Let sit for at least 30 minutes.
After 30 minutes, rinse the salt off the cubed eggplant and dry thoroughly with a towel.
Heat a wide skillet over medium heat with 1/4 cup of olive oil or avocado oil.
Working in batches, saute the eggplant til golden brown, taking care not to overcrowd the pan. Remove from pan and place on a plate lined with a paper towel to absorb any excess oil.
If needed, add another tablespoon of oil to the pan, and add the shallots and mushrooms. Saute until both are lightly browned, about 5-7 minutes.
Add minced garlic and saute just until fragrant, about 1 minute.
Add the harissa paste, cumin, remaining 1 tablespoon of salt, chickpeas, and cooked eggplant to the pan. Stir until paste and spices coat the ingredients evenly.
Add the canned tomatoes and vegetable stock to the pan and reduce heat to medium low. Simmer for 8-10 minutes until the stock has reduced and you have a thick sauce.
Taste for seasoning and add extra salt or harissa if needed. Remove from heat and stir in lemon juice and fresh chopped cilantro to serve.