Cut a big eggplant into 1/2 or 1/4 coins. Lay some foil over a baking sheet and brush with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush tops with olive oil. Put in 450 degree oven for 20 minutes. Then fold the foil over the eggplant, crimping the sides to completely cover the eggplant. Let sit for another 15 minutes to let the eggplant steam.
Meanwhile, make the tomato sauce: saute slices of 1 medium yellow onion for about 5 minutes. Add 3-4 cloves of crushed garlic and a big pinch of salt and saute briefly before adding in a big can of good quality diced tomatoes, 2 T of tomato paste, a pinch of sugar, a sprinkle of cinnamon, and a few fresh basil leaves. Simmer for 20 minutes until nice and thick. Add in one small can (15 oz) of drained chickpeas.
In a casserole pan, layer sauce, eggplant, sauce, eggplant, sauce. It won't really stay in neat layers, but that's okay. Bake at 350 for 30 minutes. Then let it sit for at least 20 minutes and serve with warm pita bread.
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