Chickpea, Eggplant and Tomato Phyllo Tarts

by Ida Feltersnatch
(Beaverton, Ore)

Serves 4

1 pound eggplant -- (1-medium)
salt
1/2 cup extra virgin olive oil
1 medium onion -- halved lengthwise, cut crosswise into 1/2-inch thick slices
1 Turkish bay leaf -- or 1/2 California bay leaf
3 garlic cloves -- minced
14 ounces canned stewed tomatoes -- (1 can to 15-oz) drained, juice reserved, coarsely chopped
1/2 teaspoon sweet paprika
1/8 teaspoon ground cumin
15 ounces canned garbanzo beans -- (1 can to 19-oz), rinsed and drained
1 teaspoon sugar
freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
6 phyllo sheets -- (17x12-inch) thawed if frozen
To garnish: -- fresh flat-leaf parsley leaves, torn into pieces (optional)

MAKE THE FILLING: Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand for 15 minutes. Transfer eggplant to a colander, rinse 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. Add onion with bay leaf and cook, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, then add eggplant and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes.

Add tomatoes (reserve juice), paprika, and cumin and cook, stirring, for 3 minutes. Add reserved tomato juice, chickpeas, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and simmer, stirring occasionally, until filling is thickened and most of the liquid has evaporated, about 5 minutes. Remove from heat and stir in parsley; discard bay leaf.

MAKE THE TARTS: Put a rack in middle of oven and preheat oven to 425F. 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. Top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack crosswise in half with a sharp knife. Spoon 1 cup filling into the center of each stack. Crumple edges of phyllo up and around filling, leaving filling exposed. Transfer to lined 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 after 10 minutes, until edges of tarts are golden, 15 to 20 minutes. Sprinkle with parsley and serve immediately.

COOK'S NOTES:
The filling, without the parsley, can be made up to 1 day ahead and refrigerated, covered. Stir in the parsley before using.
The tarts can be baked up to 6 hours ahead and kept,uncovered, at room temperature. Reheat in 350F oven for 15 to 20 minutes.

Serves 4