Saute the onions, garlic, and eggplant with olive oil on medium heat for 15 minutes. Add tomato/pepper paste, stir for 1-2 minutes.
Add the zucchini, potato, tomato paste, diced tomatoes and vegetable stock. Cover and cook on low for 40-45 minutes. Sprinkle parley on top, season to taste, remove from heat, and serve warm with rice or bread.