Thinly chop onions. Roughly chop garlic. Peel the eggplants and cut them in 1/2-inch cubes. Slice the red bell pepper in strips and cube the strips.
Place the medium pot on a medium to high heat and add the oil into the pot. Place chopped onions into the pot and saute until translucent.
Once the onion is translucent add ground beef into the pot. Follow it up with salt. Without changing the heat, saute the onion+beef mixture for about 4 minutes. Add garlic and black pepper. Saute for another 2 minutes. The beef should get slightly browned at this point.
Add eggplant cubes into the pot and saute until all the eggplant pieces are coated with oil, for about 5-6 minutes. Turn the heat to low and cover the lid of the pot to let eggplant pieces soften up a little, for about 10 minutes.
Once the time is up, turn the heat back to medium-high, add cubed red bell peppers, smoked paprika and mint into the pot. Mix everything well. Saute for 2 minutes.
Add crushed tomatoes, saute for a little until tomatoes soften a tad bit. Add water or stock, turn the heat down to medium and let the soup simmer for about 5 minutes.
Meanwhile, chop up coriander or parsley and add to the soup. This is also a good time to add cooked elbow pasta into this glorious creation of yours! If you feel like the soup could use a little more liquid, don’t be afraid to add it. Voila!