2 medium eggplants
6 Tbsp canola or grapeseed oil
1 small onion, thinly sliced
½ a bell pepper, thinly sliced (see note*)
4 cloves garlic, thinly sliced
1 tsp ground cumin (see note**)
1 tsp ground coriander (see note**)
3 Tbsp tomato paste
2 medium tomatoes, diced
½ cup water
Salt and black pepper
Parsley or cilantro for garnish