Heat oil in a large pot on medium heat. Add chopped onion and garlic and cook until translucent for about 2-3 min.
Add tomatoes, tomato paste, and paprika then cook until soften or gives a sauce like consistency for about 3-4 min.
Now add diced pepper, carrot, celery and eggplant and stir-fry for about a minute.
Add vegetable stock plus water and bring mixture to boil.
Add pasta and season with salt, pepper, and Italian spice blend and mix well.
Cover the pot and cook for about 6 min (see notes) or depending on the instructions given on the package. Once done remove the pot from the heat.
Garnish with freshly chopped parsley and serve warm.