Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.

Sauté the Aromatics: Add the diced onion and cook for about 3-4 minutes until softened. Incorporate the garlic and sauté for an additional minute until it becomes aromatic.

Add Bell Peppers and Eggplant: Stir in the red and green bell peppers and the diced eggplant. Season with salt and pepper and cook for 5-7 minutes, until the vegetables start to soften.

Add Zucchini, Tomatoes, and Smoked Paprika: Add the diced zucchini, tomatoes, and smoked paprika. Stir well to combine and bring the stew to a simmer.

Simmer the Stew: Reduce the heat to low, cover, and let the stew simmer for 20-25 minutes, stirring occasionally, until all the vegetables are tender and the flavors are well combined. Adjust salt and pepper to taste.

Garnish and Serve: Remove from heat and garnish with fresh parsley or basil before serving.