Heat 1 tablespoon olive oil in large skillet. While oil heats, cube eggplant; yielding 2 cups. Toss into pan along with salt and pepper, toss to cook for 5-6 minutes, allowing eggplant to brown. Chop tomatoes while eggplant cooks; add tomatoes and spinach to skillet.
Lay out tortillas; spread with hummus; add eggplant mixture and roll up to seal the ends.
Heat a clean skillet over medium-high heat; add 1 tablespoon of olive, allow to heat. Place tortilla wraps into skillet and brown on all sides.