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To make Nut Crust: Combine butter, salt and sugar in food processor.
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Mix until creamy.
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Add walnuts, and process until ingredients are smooth.
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Place nut mixture into 10-inch deep-dish pie plate.
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Using spatula, build up sides, and smooth out bottom to form crust.
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Set aside.
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Preheat oven to 325F.
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To make Cheesecake Filling: Slice off stem end of large eggplant.
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Cut off about 2 inches more, and peel.
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Cut chunk into 1-inch cubes, and place in food processor.
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Process eggplant, yielding about 1/2 cup eggplant puree.
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Add eggs, and process.
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Add salt, sugar and chocolate chips, and process on high speed 1 minute.
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Add cream cheese and vanilla, and process.
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Let chocolate bits stay in mixture, as these sink to form bottom cheesecake layer.
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Pour mixture into nut crust.
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Slice remainder of eggplant, skin on, into 1/8-inch-thick rounds.
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Wrap in plastic, and set aside.
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Bake 55 minutes, or until center is firm.
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Remove from oven, and cool at least 30 minutes.
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Meanwhile, to make Sauce: Combine orange and lemon juices, sugar, butter, salt, cloves and chopped ginger in large saucepan.
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Heat over medium heat, stirring often, until boiling.
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Reduce heat to low, stirring occasionally.
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Place eggplant slices in saucepan, and cook 25 minutes.
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Toast walnuts until golden.
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Remove eggplant slices from sauce mixture, and arrange eggplant attractively on cheesecake, overlapping slices if necessary.
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Add nuts to sauce.
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Spoon 6 tablespoons sauce, including nuts, over eggplant slices.
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Cover cheesecake in plastic or foil, and refrigerate at least 2 hours.
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Refrigerate remaining sauce.
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To serve, heat sauce over low heat.
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Using sharp knife, cut cheesecake into 12 portions, and place on plates.
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Spoon sauce over each serving, and pass.
