Eggplants with Tomatoes and Chickpeas / Moussaka'a Menazzaleh

I haven't cooked with eggplant much since previous endeavors have risked being rubbery and bitter, but this one was tasty right out of the pan- and reheated all week long with a little toasted pita and hummus for lunch.
Also from the Arabesque cookbook, though the recipe called for pomegranate molasses and I didn't have any, but simmered it instead in a cup or so of pomegranate juice. Also, I only had one fresh tomato on hand whereas the recipe called for a pound.

2 eggplants
evoo
salt
4 garlic cloves, crushed and chopped
1 tomato
1 t sugar
black pepper
1 cup pomegranate juice
one 14-ounce can of chickpeas, drained
1/8 c chopped parsley

Cut the eggplants in half lengthwise and then into 1/2 inch slices. Brush them generously with oil, sprinkle lightly with salt, and roast them in a 400 degrees oven for 15 minutes, turning once. They do not need to be cooked through as they will be stewed further in the sauce.

In a large saucepan, heat the garlic in 1 T olive oil for a few seconds, until it begins to color. Add the tomato(es) and squash them gently in the pan. Add the sugar, salt, and black pepper and cook for a few minutes. Add the pomegranate juice, chickpeas and eggplant and simmer for 30 minutes, or until eggplant is very soft.

Add parsley before serving.