Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the cubed eggplant with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat.

Spread the eggplant onto a baking sheet and roast in the oven for 20-25 minutes or until golden and tender, stirring halfway through.

While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Stir in the minced garlic and bell pepper; cook for an additional 3-4 minutes.

Add the chopped tomatoes to the skillet along with the roasted eggplant. Sprinkle in the ground cumin and smoked paprika, stirring to combine.

Let the mixture simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper as needed.

Serve warm, garnished with fresh basil or parsley.