Prepare the Eggplant:
Start by preparing the eggplants. Dice them into 1-inch cubes and place them in a bowl. Sprinkle with salt and let them sit for about 15-20 minutes.

This helps draw out any bitterness from the eggplants. After 20 minutes, rinse the eggplant cubes under cold water and pat dry with paper towels.

Cooking the Stew:

Heat Bella Del Sol premium extra virgin olive oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the paprika, cumin powder, and chili powder. Cook for a minute to toast the spices.
Add the diced eggplant to the skillet and cook, stirring occasionally, until the eggplant starts to soften, about 5-7 minutes

Adding Tomatoes and Broth:

Pour in the diced tomatoes along with their juices. Stir well to combine with the eggplant mixture.
Add vegetable broth or water to the skillet. Bring the mixture to a simmer.

Simmering:

Reduce the heat to low and let the stew simmer gently for 15-20 minutes, or until the eggplant is tender and the flavors have melded together.
Stir occasionally to prevent sticking and to ensure even cooking. 

Seasoning and Serving:

Taste the stew and season with salt and pepper as needed.
Garnish with freshly chopped parsley or cilantro before serving.