Remove the stem, wash and cut the aubergine/eggplant into smaller pieces.

Cook the aubergine in salted boiling water in a pot for 5 mins.

Drain the water and keep aside as it will be used for the stew.

Mash the eggplant with a potato masher or fork.

Meanwhile, heat oil in a pan.

Add the onions and cook until translucent.

Pour in the garlic and smoked paprika and stir for around 30 secs.

Add the chilli flakes, followed by the chopped tomatoes.

Add ½ cup of the water used to cook the eggplant.

Cover the pan and allow to cook for about 10 mins.

Open the pan and pour in the mashed eggplant and smoked mackerel.

Allow to cook for 5 mins, then check for salt before adding more in, if required

Add the parsley, stir properly and remove from heat.