Preheat oven to 375.

Slice eggplant in half and scoop out the center, set aside for later use.

Brush eggplant with extra virgin olive oil and place on a lined baking sheet- bake for about 15 minutes, until softened.

In a skillet heat other teaspoon of extra virgin olive oil and sauté garlic.

Add in chopped onion, chicken, mushrooms, and the remaining eggplant, chopped.

Cook until chicken is opaque.

Add in tomatoes, and spices.

Add in spinach and mix until sautéed.

Taste and adjust spices as desired.

Place mixture into the eggplant bowls and bake for a remaining 10 minutes.