Heat the oil and garlic in a large, heavy skillet. Add the eggplant, green pepper, onion, and parsley; toss to mix.
Cover tightly and cook over low heat about 10 minutes. Meanwhile, blend sugar, oregano, basil, salt, and pepper.
Add tomato paste, water, and vinegar; mix well. Add to mixture in skillet and stir in remaining ingredients. Cover and cook gently until eggplant is tender.
The eggplant will definitely loose its firmness due to stirring, but that's ok.
Ladle into jars, remove air bubbles and fill to 1/2 headspace.
Wipe rims, add hot lids and rings. Process in water bath 15 minutes for half-pint jars and 20 minutes for pint jars.
Makes 5 cups