Heat the oil in a large saucepan and sauté the onion, green pepper for 3 minutes.
Add the garlic and ginger and stir for a minute. Add the paprika, chorizo sausage and aubergine and sauté over high heat for 4 minutes.
Lower the heat to medium and cook until the aubergine is soft for about 3 minutes.
Add the tomato paste and stir well.
Add the chopped tomatoes, and stir, pour in the stock and bring to the boil and simmer for 10 minutes until thickened without the lid or half open.