Cut the melanzane into cubes of about 1 cm, season with salt and drain. Preheat the oven to 200 °C. Saute the onions with 2 tbsp oil in a saucepan for 10 min until soft, then remove, add the remaining oil and the melanzane, roast until the melanzane are crispy and slightly brown. Drain on paper towels. Place the eggplant mixture in an ovenproof dish with the chickpeas, garlic, tomatoes and salt and pepper, cover and bake in the oven for 40 to 60 min. Garnish with bay leaves.