Lentil and Smoky Eggplant Stew

Name: Lentil and Smoky Eggplant Stew
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 1 celery rib, finely chopped; 5 garlic cloves, finely chopped; 1 bay leaf; 3 cups green Puy lentils (20 ounces), rinsed and picked over; 1 can (14.5 ounces) chopped tomatoes; 2 quarts vegetable stock; 2 medium eggplants (1 1/2 pounds); 2 tablespoons harissa; 1/3 cup chopped parsley; Salt; Pepper; Greek yogurt, chopped walnuts and parsley, small mint leaves and pomegranate molasses, for serving