Place large frying pan over medium heat, and coat with olive oil.
When pan is hot, add onion, and sauté for 5 minutes.
While onion is cooking, peel the eggplant, leaving half of the skin by making a stripe pattern.
Cut eggplant into medium-sized dice.
Add eggplant to the frying pan, and sauté for 5 more minutes.
Add tomato paste to the pan, and cook for 2 minutes.
Add paprika and roasted red peppers, stirring to warm evenly.
Season with salt and pepper.
Serve with pita bread.