Charred Eggplant and Tomatoes with Harissa and Mint Recipe

Ingredients (8)

• 6 tablespoons olive oil, divided
• 1 1/2 pounds eggplant, diced into 1-inch cubes
• 1 pound fresh tomatoes, large dice (small tomatoes can be halved)
• 4 cloves garlic, sliced
• Harissa, to taste, plus more for the table
• Lemon juice, to taste
• 1/2 to 2/4 cup roughly chopped mint leaves, loosely packed
• Extra virgin olive oil for garnish