Heat a large sauté pan with 1 tablespoon olive oil over low to medium-low heat. Cook the red onions for a few minutes until they soften, stirring constantly to keep them from burning. Add the garlic and red pepper and cook for another 5 minutes. Raise the heat to medium and add eggplant flesh, green onions, tomato paste, diced tomatoes, paprika, cumin, salt and pepper. Cook for another 2 minutes and turn off the heat. Taste and adjust seasonings to taste. Blend ingredients with an
immersion blender or a food processor.