Preheat the oven 450F.
Line the baking sheet with parchment paper.
In the mixing bowl, mix eggplant, 1 tsp of kosher salt and 1 tbsp of olive oil.
Bake eggplant for about 30 minutes, tossing it from time to time so it won't burn.
Meanwhile, cook the pasta according the direction on the package.
In the large pan heat 1 tbsp of olive oil.
Add garlic and sauté it until fragrant.
Add crushed tomatoes, harissa, tomato paste, 2 tsp of kosher salt to the pan.
Bring it to boil and lower the heat and simmer for 15 minutes.
Add kale and simmer it for few minutes, till kale is heated through.
Add pasta and baked eggplant to the pan.
Mix it until well incorporated.
Try and adjust the seasoning.
Serve and enjoy!
