Simple Eggplant Stew Simmered in a Tomato Base

Ingredients

• 4 tablespoons olive oil (divided)
• 4 cups eggplant (cut into 1-inch cubes)
• ¾ teaspoon salt (divided)
• 1 yellow onion (chopped)
• 2 garlic cloves (minced)
• ¼ cup harissa
• 1 tablespoon tomato paste
• 1 15- ounce canned diced tomatoes
• 1 15- ounce can chickpeas (drained and rinsed)
• 1 cup water
• 2 tablespoons fresh lemon juice
• ¼ cup Stonyfield Whole Milk Plain Yogurt
• 2 tablespoons chopped parsley