Finely dice the aubergine, halve the courgettes lengthways and slice, cut the peppers into bite-sized pieces. Finely dice the onion and garlic.
Heat the oil in a large saucepan. Sauté the onion and garlic, add the pepper pieces and sauté briefly. Add the tomato paste and both types of paprika powder and stir-fry briefly. Coarsely crush the tomatoes, add them and pour in the soup. Drain the maize in a sieve, rinse and drain. Add the maize, aubergines and courgettes to the pot. Season with salt and pepper and simmer covered for about 15 minutes.
Serve the stew in bowls and garnish with parsley.