If you really wanted to, you could use these ingredients in an eggplant Parmesan, but swap out the parmigiano reggiano for ricotta. It's kind of a pain to fry eggplant, roast peppers AND wilt spinach, but if you like the long process of putting together complex dishes, then it can be fun. Of course, you can do it without frying, but then you're missing out on flavor and texture (at least on the top layer).

Sometimes when I'm feeling lazy, I'll do it "deconstructed".

I've only been to Toronto once recently, but it seemed like it was a place that would have at least a few places where you could ask for this combo.

Anyway, if you're doing this yourself, I recommend putting a good white wine in the pan to wilt the spinach in. And maybe some lemon juice or zest or both, maybe with some thyme, but less lemon juice if you're adding thyme. It helps to cut the heaviness of the eggplant. Either way, you don't want to overpower the ricotta (that means not too much minced garlic too), which when eaten in the same bite as the eggplant, really makes this combination shine.