Middle Eastern Eggplant Casserole

Ingredients

• 1 pound large eggplants, peeled, cut longwise into ½-inch thick slices
• 2 tablespoons sea salt
• 3 tablespoons extra virgin olive oil
• 16 ounces canned cherry tomatoes or fresh cherry tomatoes
• 1/2 cup white onion, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons mild chili pepper paste
• 1/ cups chickpeas, canned or cooked (drained)
• 2 tablespoons fresh parsley leaves, chopped
• 1/4 cup toasted walnuts

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