Chickpea, Eggplant, and Tomato Tarts

INGREDIENTS

• 1 medium onion, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
• 1 3/4 teaspoons salt
• Garnish: fresh flat-leaf parsley leaves, torn into pieces
• 1/2 teaspoon paprika (not hot)
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons black pepper
• 1/8 teaspoon ground cumin
• 3 garlic cloves, minced
• 1 teaspoon sugar
• 1 (14 1/2- to 16-oz) can stewed tomatoes, drained, reserving juice, and coarsely chopped
• 1 (1-lb) eggplant
• 1 (15- to 19-oz) can chickpeas, rinsed and drained
• 1 Turkish or 1/2 California bay leaf
• 6 (17- by 12-inch) phyllo sheets (from a 1-lb package), thawed if frozen
• 1/4 cup coarsely chopped fresh flat-leaf parsley