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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with foil, and oil it with olive oil.
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3
Lay the eggplant slices on top.
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4
Salt lightly and brush with olive oil.
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5
Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry).
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6
Remove from the heat, and fold over the foil to make a packet around the eggplant slices.
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7
Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
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8
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet.
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9
Add the garlic.
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10
Cook just until fragrant, about 30 seconds.
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11
Stir in the tomatoes, salt to taste, sugar and pepper.
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12
Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
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13
Add the eggplant, molasses and chickpeas.
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14
Cover and simmer for another 20 to 30 minutes, stirring from time to time.
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15
The mixture should be thick and the eggplant should be very tender, melting into the mixture.
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16
Taste and adjust seasoning.
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17
Sprinkle on the parsley and/or mint, and serve.
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18
Alternately, allow to cool and serve warm or at room temperature.
