Eggplant, Tomato and Chickpea Casserole from NYT Recipe - (5/5)

Ingredients

• 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
• Salt to taste
• 3 tablespoons extra virgin olive oil
• 1 large onion, sliced thin across the grain
• 2 to 4 garlic cloves (to taste), minced
• 1 (28-ounce) can chopped tomatoes
• 2 tablespoons tomato paste
• Pinch of sugar
• 1/8 teaspoon cinnamon
• 1 sprig basil
• 1 (15-ounce) can chickpeas, drained
• 3 tablespoons chopped flat-leaf parsley (optional)