Preheat oven to 450°. Line baking sheet with foil, oil it with olive oil. Lay eggplant slices on top. Brush with olive oil and salt lightly.
Bake 40 min. until lightly browned and soft to touch (surface will be dry). Remove from oven, fold foil to make a packet around eggplant slices. Allow them to steam inside foil for 15 min. while you continue with the recipe.
Heat 2 Tbs olive oil in a large skillet (it must later hold the entire dish). Add garlic, cook until fragrant, 30 sec. Stir in tomatoes, S&P, and sugar.
Simmer uncovered 10-15 min, stirring often, until tomatoes have cooked down and smell very fragrant.
Add eggplant, pomegranate molasses and chickpeas. Cover and simmer 20-30 min, stirring from time to time. The mixture should be thick and the eggplant very tender, melting into the mixture. Adjust seasonings to taste. Sprinkle with parsley and/or mint, serve over rice or another grain.