Slice off the tops and bottoms of the eggplant. Then cut into chunky bite-sized pieces.
Heat a good splash of olive oil in a medium-sized cooking pot over medium-high heat.
Add the eggplants and cook flipping occasionally until deep golden all over. If needed add an extra splash of olive oil as they tend to absorb it quickly.
Remove the eggplants from the pot and set them aside.
In the same pot heat another splash of olive oil. Drop the heat to medium and sautee the onions and garlic.
Add the grated tomato, tomato paste, sugar, cumin, allspice, and paprika. Season with salt and pepper.
Cook stirring every now and then with a wooden spoon, until the grated tomato drains out and starts to thicken. Then transfer the eggplants into the pot. And pour enough hot water to cover.
Cook for about 20-25 minutes partly covered over medium-low heat or until sauce thickens sufficiently. Towards the last 5 minutes of cooking stir in the red pepper and parsley.
Serve together with grilled bread or Pita bread. Or even over Basmati rice, brown rice, or quinoa.