Middle Eastern Eggplant Casserole

Name: Middle Eastern Eggplant Casserole
Ingredients: 1 pound large eggplants, peeled, cut longwise into ½-inch thick slices; 2 tablespoons sea salt; 3 tablespoons extra virgin olive oil; 16 ounces canned cherry tomatoes or fresh cherry tomatoes; 1/2 cup white onion, finely chopped; 1 tablespoon garlic, finely chopped; 1 tablespoon tomato paste; 2 teaspoons mild chili pepper paste; 1/ cups chickpeas, canned or cooked (drained); 2 tablespoons fresh parsley leaves, chopped; 1/4 cup toasted walnuts