Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.
*I chose to leave the peel on one of my eggplants and peel the other, for a bit of added texture. Feel free to peel yours, or not.