Prepare the Vegetables: Start by washing all the vegetables. Peel the eggplant and cut it into cubes. Sprinkle the cubes with 1 tablespoon of salt and let them sit in a colander for about 20 minutes. This will help remove any bitterness from the eggplant. Afterward, rinse the eggplant cubes and pat them dry with a paper towel.

Chop the Peppers and Tomatoes: While the eggplant rests, cut the bell peppers into thin strips and chop the tomatoes into small cubes. Dice the onion finely and mince the garlic cloves. If you like heat, finely chop the chili pepper, removing the seeds for a milder version.

Cook the Vegetables: In a large skillet or deep saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent. Add the garlic and chili pepper, and cook for an additional minute until fragrant.

Add the Eggplant and Peppers: Add the eggplant cubes to the pan, along with the sliced bell peppers. Stir everything together and cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften. Add another tablespoon of olive oil if needed to prevent sticking.

Season and Add Tomatoes: Now, add the chopped tomatoes to the mixture. Season the vegetables with paprika, basil, black pepper, ground coriander, and the remaining 2.5 tablespoons of salt. Add the sugar to balance the acidity of the tomatoes. Stir everything well, then cover the pan and allow the stew to simmer over low heat for about 20-25 minutes, until the eggplant is tender and the flavors have melded together.

Finish with Fresh Herbs: Once the stew has finished cooking, remove it from the heat and stir in the chopped fresh coriander (cilantro). Taste and adjust the seasoning, adding more salt or spices if needed.

Serve: Serve the eggplant and pepper stew warm, garnished with extra coriander leaves or a drizzle of olive oil if desired. It pairs wonderfully with rice, flatbread, or even pasta.