Heat 2 tablespoons of olive oil over medium in a wide, deep skillet or shallow pot and cook the onion until soft and lightly browned, about 8 to 10 minutes. Swirl in the garlic.

Add the eggplant, lower the heat and cover to steam in the olive oil and soften, about 8 to 10 minutes.

Pour in the tomatoes and add the bay leaves and cinnamon stick. Season to taste with sea salt. Cook for about 8 to 10 minutes until the eggplant is tender.

Add about 1 ½ cups of hot water or stock to the pot, bring to a quick simmer and add the trahana. Stir, lower the heat, and cook, uncovered, until the trahana is tender, about 10 more minutes. Adjust seasoning, stir in the parsley and serve.