Zesty Eggplant Stew

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1 tablespoon olive oil

1 medium eggplant, peeled and chopped (about 4 cups)

1 medium green bell pepper, chopped (about 3/4 cup)

1 medium onion, chopped (about 1 cup)

2 cloves garlic, finely chopped

1 tablespoon chili powder

1 teaspoon paprika

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 tablespoon flour

2 cans (14 1/2 ounces each) diced tomatoes

1 can (15 ounces) tomato sauce

1 can (15 1/2 ounces) kidney or pinto beans, rinsed and drained

1/3 cup chopped fresh cilantro or parsley leaves

1/4 cup grated parmesan/romano cheese blend

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