Trim eggplants and cut into 1- to 1.5-inch cubes. If desired to reduce bitterness and oil absorption, sprinkle cubes with 1/2 teaspoon salt and set in a colander for 20 minutes, then rinse and pat dry with paper towels.

Sear eggplant

Heat 2 tablespoons olive oil in a large wide skillet or Dutch oven over medium-high heat. Add eggplant cubes in a single layer (work in batches if needed) and cook, stirring occasionally, until golden-brown and slightly softened, about 6–8 minutes per batch. Transfer seared eggplant to a bowl and set aside.

Cook aromatics

Reduce heat to medium and add remaining 1 tablespoon olive oil to the pot. Add chopped onion and sauté until translucent, 5–6 minutes. Stir in minced garlic and chopped red bell pepper and cook 2–3 minutes more until fragrant and pepper begins to soften.

Build the stew base

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed/chopped tomatoes, vegetable stock, paprika, ground cumin, red pepper flakes, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring mixture to a gentle simmer.

Simmer with eggplant

Return the seared eggplant to the pot, stirring to coat with the tomato mixture. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, stirring occasionally, until eggplant is tender and sauce has thickened. If the sauce becomes too thick, add up to 50–100 ml more stock or water.

Finish

Stir in fresh lemon juice and taste; adjust salt, pepper, or a pinch more sugar if needed. Turn off heat and let rest 5 minutes for flavors to meld.

Garnish & optional additions

Spoon stew into bowls, sprinkle chopped fresh parsley over each portion and crumble feta on top if using. Serve with a dollop of plain yogurt on the side or over the stew for creaminess. Accompany with crusty bread, rice, or couscous.