Chop @eggplant{1} into cubes. Heat @olive oil{6%Tbsp} in #skillet{} and sauté for ~{10%minutes}.

In a heated #Dutch oven{}, add diced @red onion{1}, chopped @red or yellow bell pepper{1}, and @paprika{2%tsp}. Sauté 8 to ~{10%minutes}; add @garlic{2%cloves} during last few minutes

Stir in @tomato paste{2%Tbsp}, and moisten with a few tablespoons of water.

Add quartered @plum tomatoes{5}, eggplant, drained @chickpeas{1%15-oz can}, 1 cup water, 1 tsp @salt{1%tsp} and @pepper{1%tsp}.

Simmer, covered, about ~{20%minutes}, stirring once or twice. Stir in @chopped parsley{1/4%cup} and serve over @quinoa{} or other favorite grain.