Chickpea, Eggplant, and Tomato Tarts

Ingredients

• 1.5 teaspoons pepper black
• 15 oz garbanzo beans rinsed drained canned
• 14.5 oz canned tomatoes drained coarsely chopped canned
• 1 lb eggplant 
• 1 leaf flat parsley fresh
• 0.3 cup parsley fresh coarsely chopped
• 3  garlic clove minced
• 0.1 teaspoon ground cumin 
• 0.5 cup olive oil extra virgin extra-virgin
• 1 medium onion halved lengthwise
• 0.5 teaspoon paprika hot (not )
• 72 inch dough frozen thawed (from a 1-lb package)
• 1.8 teaspoons salt 
• 1 teaspoon sugar 
• 1  bay leaves 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• plastic wrap
• aluminum foil
• kitchen towels
• spatula
• colander

Directions

1. 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.
2. 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.
3. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes.
4. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes.
5. 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.
6. Remove from heat and stir in parsley, then discard bay leaf.
7. Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
8. 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.
9. 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.
10. Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total.
11. Serve immediately.
12. •Filling, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley before using.•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).