Ingredients

• 1 (1-lb) eggplant
• 1 3/4 teaspoons salt
• 1/2 cup extra-virgin olive oil
• 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
• 1 Turkish or 1/2 California bay leaf
• 3 garlic cloves, minced
• 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
• 1/2 teaspoon paprika (not hot)
• 1/8 teaspoon ground cumin
• 1 (15- to 19-oz) can chickpeas, rinsed and drained
• 1 teaspoon sugar
• 1 1/2 teaspoons black pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
• Garnish: fresh flat-leaf parsley leaves, torn into pieces

Instructions

1. Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
3. Make tarts: Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
4. Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
5. Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
6. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.