Fry the onion cubes in the hot fat until translucent. Now add the tomatoes and the diced paprika and, five minutes later, the zucchini, the eggplant, the garlic and the coriander and let everything simmer for another five minutes. Stir regularly. Put a lid on and continue cooking on a low flame until the aubergines are soft. Season to taste with salt. Pepper does not normally make it into the dish, but of course you can still add it if you like. Serve with fresh chopped coriander.