Healthy Pasta Bake with Eggplant and Chickpeas

medium eggplant/aubergine, cubed, (approx. weight 450-500g)

raw fusilli pasta, (reserve 1 cup of water from cooking the pasta)

large onion, (finely chopped)

garlic cloves, (finely chopped)

tin chickpeas, (including the brine)

tins chopped tomatoes

olive oil, (plus more for drizzling)

white wine

fine sea salt, (plus plenty of pepper)

paprika, (smoked or sweet)

bay leaf