Smoke-y Chick Peas With Spinach, Eggplant, Tomato and Manchego Cheese

Discovered at an ancient tapas bar in Seville, I enjoyed this so much that one small plate was simply not enough. Smoked paprika was once obscure, but can now be found almost everywhere. You can serve this dish as is or over rice, orzo or couscous. Mercury News

Eggplant:
• 1 small eggplant, unpeeled, diced in 1-inch cubes
• 2 tablespoons oil
• Salt and pepper to taste

To complete:
• 1 tablespoon extra virgin olive oil
• 1/2 Spanish onion, diced
• 1 clove garlic, minced
• 1 tablespoon smoked paprika
• 2 cups roasted, cubed eggplant
• 1 (15-ounce) can chick peas, drained, rinsed
• 1 (14-ounce) can chopped Imported Italian tomatoes in juice
• 2 cups chopped fresh spinach (or) 1 cup frozen chopped spinach
• 1 cup crumbled Manchego cheese

To make roasted eggplant: Preheat oven to 375 degrees. Toss together eggplant, olive oil, salt and pepper in large bowl. Spread on a baking sheet lined with foil or parchment paper and bake 30 minutes until golden brown and tender. This can be done up to 2 days prior to assembling recipe. Makes about 2 cups.

To complete: Heat oil in large non stick saute pan over medium heat. Add onion, garlic and smoked paprika and saute for 1 minute to soften onions. Add roasted eggplant chunks, chick peas, tomatoes and bring to a simmer, cook for 5 minutes, add the spinach and cheese.