In a large pan, heat ½” of olive oil on high. Add eggplant (in batches as necessary), so that none of the pieces overlap.
Fry for 3-5 minutes, turning pieces regularly so that most of sides become browned and crisped.
Remove from pan and allow to drain on paper towels. Add more oil as necessary to maintain about ½” in the pan (the eggplant absorbs some as it cooks).
Once all eggplant is cooked, remove most of the oil from the pan so that it is just lightly coated. Reduce heat to medium.
Sauté the onion until just starting to soften and turn opaque, 2-3 minutes. Add the tomato and sauté for a further 10 minutes, stirring frequently.
Reduce heat to med-low. Add peppers, raisins, capers, and paprika and simmer for 15 minutes.
Remove from heat and stir in eggplant and remaining ingredients. Transfer to a covered bowl and allow to settle in fridge for at least 1 hour, preferably overnight.