Prep the eggplant. Eggplants are bitter until you get their nasty nasty juices out. This can be done fairly quickly and easily, though. Cut eggplant into 1 inch disks and layer the disks on a plate with at least two layers of paper towel between every disk. Top with more paper towel and a plate to weigh it down and put your eggplant tower in the microwave for 3 minutes.
Cut all veggies (including your desiccated eggplant) into bite sizes and mince the garlic.
In a medium sauce pan heat 1 tbsp oil to medium low and fry shallots (or 1 onion) and garlic. Stir frequently. Just before they brown, add in tomato paste and give them a minute to mingle and cook. Then add remaining ingredients and cook for 30 minutes on low. Serve with parmesan cheese on top if desired.
