To prepare the eggplant:

1. Heat about1/2 inch of canola oil in a large skillet to medium heat.
2. When the oil is hot, check if the oil is hot by dropping a piece of parsley in the oil. When you see instant bubbling, the oil is hot.
3. Add the eggplant squares, season with the salt at this point and fry them golden in about 5 minutes.
4. When the eggplant pieces are browned, remove the eggplant squares with a slotted spoon from the oil and drain on kitchen paper.

To prepare the pita bread:

1. Pre-heat an oven to 350 F
2. Cut the pitas into small triangles, spread them on a baking sheet and drizzle with olive oil.
3. Bake the pita pieces in the oven until crisp. This takes 5 to 7 minutes.

To prepare the sauce:

1. Combine the sauce ingredients in a large mixing bowl.
2. Whisk to combine them into a smooth sauce.
3. Check for taste and keep aside.

To serve the dish:

1. Layer the chickpeas, baked pita bread, pine nuts and the eggplant in a serving dish.
2. Top with the sauce and garnish the dish generously with the chopped parsley.