Set a large pot on medium heat and immediately add all of the ingredients except parsley. Stir and toss using a spatula to ensure the seasoning has coated all the ingredients.
Bring it to a light simmer, reduce the heat to low-medium, then cover and cook for at least 15 minutes.
Use the back of a spatula to mash up the tomatoes and eggplant and continue stirring.
Cook for another 10 – 15 minutes until a the majority of the liquid has evaporated and a paste is created. Monitor the heat to ensure nothing is burning.
Fold in the parsley and season to taste with sea salt & pepper.
Enjoy this immediately while hot but I enjoy it BEST when it has chilled overnight, a great make ahead recipe for a party or tailgate. Enjoy with pita bread or toasted sourdough.