Preheat oven to 400°F.
Mix dried mushrooms and hot water in a bowl.
Stir well and allow to stand for 30 to 40 minutes.
Strain through a sieve lined with a kitchen paper towel and set the liquid aside.
Finely chop the mushrooms.
Meanwhile, peel eggplants, if needed, and cut in half lengthwise.
Brush the cut sides liberally with 1/2 tablespoons oil.
Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes.
Allow to stand until cool enough to handle.
Cut into 1-inch cubes and add to a large slow cooker (crock-pot).
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes.
Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes.
Pour in the reserved mushroom-soaking liquid and chickpeas.
Bring to a boil and cook, stirring often, for about 6 minutes.
Stir into the slow cooker and stir to mix with the eggplant.
Cover and cook until the chickpeas are very tender, about 8 hours on Low.
Remove cinnamon stick and bay leaf.
Stir in tomatoes and parsley.
Serve warm or refrigerate until ready to use.
