Chickpea, Eggplant, and Tomato Tarts
['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']
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.
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.
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.
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