Peel the eggplant, leaving a few strips of skin for texture, and cut into 1-2 inch chunks. Place in a colander, sprinkle liberally with salt, and let sit 30-45 minutes until beads of liquid appear on the surface. Rinse and pat dry.

Preheat oven to 400°F. Toss the eggplant chunks with 1 tablespoon olive oil and spread on a baking sheet. Roast for 25-30 minutes until golden and tender, turning halfway through.

Meanwhile, heat remaining olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and baharat spice and cook for 1 minute until fragrant.

Grate the tomatoes directly into the pot, discarding the skins. Add chickpeas, salt, and pepper. Simmer for 15 minutes until the sauce thickens.

Gently fold in the roasted eggplant and simmer for another 10 minutes to let the flavors meld. Garnish with parsley and serve warm with bread.