Heat the olive oil in a large skillet over medium high heat. Let the pan get properly hot before adding anything.
Add the eggplant in a single layer. Leave it alone for a few minutes so it can brown. Stir only when it starts to take on color.
Add the chopped onion. Cook until it softens and everything smells better, about a few minutes.
Stir in the garlic, cumin, and paprika. Cook briefly, just until the garlic stops smelling raw.
Add the chickpeas and diced tomatoes. Stir to combine and let everything cook together until heated through and slightly thickened.
Season with salt and black pepper to taste. Adjust if needed, then turn off the heat and serve.
