Preheat your oven to 200°C (400°F). Spread the diced eggplant and pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 20 minutes until tender.
In a mixing bowl, combine the cooked black beans, roasted eggplant, pumpkin, minced garlic, remaining tablespoon of olive oil, and smoked paprika. Mix until well incorporated.
In a non-stick skillet over medium heat, add the black bean mixture and cook for 5 minutes, stirring occasionally, until heated through.
Toast the whole grain bread slices until golden brown.
Assemble the sandwich: Place the black bean mixture on two slices of toasted bread, top with fresh spinach if desired, and cover with the other slices.
Optional: Use a sandwich press for 2-3 minutes for an extra crispy finish.
Slice the sandwich in half and serve with a simple side salad, sprinkled with sesame seeds, or enjoy it as is!
