Name: Chickpea, Eggplant, and Tomato Tarts
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 vegetarian main-course or 8 to 10 side-dish servings
Ingredients: 1 (1-lb) eggplant; 1 3/4 teaspoons salt; 1/2 cup extra-virgin olive oil; 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices; 1 Turkish or 1/2 California bay leaf; 3 garlic cloves, minced; 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped; 1/2 teaspoon paprika (not hot); 1/8 teaspoon ground cumin; 1 (15- to 19-oz) can chickpeas, rinsed and drained; 1 teaspoon sugar; 1 1/2 teaspoons black pepper; 1/4 cup coarsely chopped fresh flat-leaf parsley; 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen; Garnish: fresh flat-leaf parsley leaves, torn into pieces

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Chickpea, Eggplant, and Tomato TartsMatthew Hranek

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

Cooks' notes:

•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).

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