Ingredients
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
1
(14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
1/2
tsp paprika (not hot)
1
(15- to 19-oz) can chickpeas, rinsed and drained
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
Directions
2.
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.
3.
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.
5.
Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
6.
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.
7.
Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
9.
Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using.
10.
Tarts can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat in a 350°F oven 15 to 20 minutes (while turkey stands, if making).
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