Prepare eggplant by preheating oven to 375ºF/175ºC.
Dice unpeeled eggplant into 1 inch cubes. Combine with 2 tablespoons olive oil and salt and pepper to taste. Spread on a baking pan with the sides lined with foil or parchment paper. Bake for 30 minutes until golden brown and tender.
Heat remaining oil in large nonstick sauté pan over medium heat. Add onion, garlic and smoked paprika. Sauté 1 minute to soften the onions.
Add chickpeas, tomatoes and bring to a simmer; cook for 5 minutes.
Add spinach, eggplant and cheese. Cook until heated through and cheese is melted.