Eggplant Potato Tomato Stew Recipe by Tasty

Ingredients

• 4 medium yukon potatoes
• 2 medium eggplants, chopped
• 2 red bell peppers, seeded and chopped
• 5 tablespoons olive oil, divided
• 1 teaspoon salt, plus more to taste, divided
• ¾ teaspoon pepper, plus more to taste, divided
• 1 medium yellow onion, diced
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 15 oz chickpeas, 1 can, drained and rinsed
• 3 medium beefsteak tomatoes, diced
• 1 ½ cups low sodium vegetable broth
• fresh parsley, for serving