Stem the eggplants and cut into ¾-inch or so chunks Arrange in a parchment-lined roasting pan. Drizzle with half of the olive oil.
Roast the eggplant until tender inside (but not overdone) and touched with brown here and there, about 25 minutes. Stir every few minutes.
Meanwhile, heat the remaining oil in a large skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent, then add the garlic and continue to sauté until the onion is golden.
Add the chile pepper, tomatoes, chickpeas, curry, cumin, and cinnamon.
Stir well and bring to a rapid simmer, then lower the heat, cover, and simmer gently for 10 minutes.
When the eggplant is done, remove from the oven and add to the pan. Season with salt and pepper.
Stir in the spinach or arugula and cilantro, and cook just until the greens are wilted.